Guest guest Posted March 24, 2002 Report Share Posted March 24, 2002 possible substitutions to get 'close' to original recipe and stay vegan: substitute willow run vegan margarine (it's yummy!) for butter substitute vitasoy creamy original soymilk (so thick it's amazing!) for 1/2 & 1/2 maybe also a teaspoon of sesame tahini, that really makes things taste CREAMY - " jacque greenleaf " <jacque_greenleaf Saturday, March 23, 2002 7:18 PM Re: Cream of Asparagus Soup > excuse me, but with butter and half & half, this is > *not* vegan! > --- greenlee wrote: > > > > * Exported from MasterCook * > > > > Cream of Asparagus Soup > > > > Recipe By :The Vegetarian Slow Cooker by Joanna > > White, page 52 > > Serving Size : 8 Preparation Time :0:00 > > Categories : Soups & Stews The > > Vegetarian Slow Cooker > > > > > > Amount Measure Ingredient -- Preparation > > Method > > -------- ------------ > > -------------------------------- > > 1/2 cup butter > > 2 medium onions -- diced > > 2 pounds potatoes -- peeled and diced > > 3 pounds asparagus -- cut into 1-inch > > pieces (tips reserved for garnish) > > 1 quart vegetable broth -- (see > > separate recipe) > > 2 cups half and-half > > salt and white pepper -- to > > taste > > 1/3 teaspoon nutmeg -- or to taste > > cream or sour cream -- for > > garnish > > > > Garnish this soup with a small dollop of cream or > > sour cream in the center with a few steamed > > asparagus tips floating on top. Hot bread and a > > crisp carrot salad would be good accompaniments. > > > > In a saucepan, heat butter on medium-high heat and > > sauté onions for about 5 minutes, until soft. > > Transfer onions to the slow cooker. Add potatoes, > > asparagus and vegetable broth. If broth does not > > cover vegetables, add water to just cover > > vegetables. Cover and cook on low heat for 6 to 8 > > hours or until asparagus is tender. > > > > Transfer contents to a blender container and purée > > until smooth. Return mixture to slow cooker and > > stir in half-and-half. Add salt, white pepper and > > nutmeg to taste. Set cooker on high heat and cook > > for about 15 minutes, until soup is warm enough to > > serve. > > > > S(Mailing Lists): > > " Kathleen <kmschuller on 20 Nov 2001 " > > > > - - - - - - - - > > - - - - - - - - - - - > > > > Per Serving (excluding unknown items): 304 Calories; > > 14g Fat (39.3% calories from fat); 8g Protein; 40g > > Carbohydrate; 6g Dietary Fiber; 32mg Cholesterol; > > 940mg Sodium. Exchanges: 2 Grain(Starch); 1 > > Vegetable; 3 Fat. > > > > NOTES : Posted to Veg-Recipes > > Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 24, 2002 Report Share Posted March 24, 2002 Thanks for the tip on using the vitasoy creamy. I can even get that here! Jacqueline - Sheri Hearn Lazar March 24, 2002 08:14 Substitutions: Cream of Asparagus Soup possible substitutions to get 'close' to original recipe and stay vegan:substitute willow run vegan margarine (it's yummy!) for buttersubstitute vitasoy creamy original soymilk (so thick it's amazing!) for 1/2 & 1/2maybe also a teaspoon of sesame tahini, that really makes things tasteCREAMY-"jacque greenleaf" <jacque_greenleafSaturday, March 23, 2002 7:18 PMRe: Cream of Asparagus Soup> excuse me, but with butter and half & half, this is> *not* vegan!> --- greenlee wrote:> >> > * Exported from MasterCook *> >> > Cream of Asparagus Soup> >> > Recipe By :The Vegetarian Slow Cooker by Joanna> > White, page 52> > Serving Size : 8 Preparation Time :0:00> > Categories : Soups & Stews The> > Vegetarian Slow Cooker> >> >> > Amount Measure Ingredient -- Preparation> > Method> > -------- ------------> > --------------------------------> > 1/2 cup butter> > 2 medium onions -- diced> > 2 pounds potatoes -- peeled and diced> > 3 pounds asparagus -- cut into 1-inch> > pieces (tips reserved for garnish)> > 1 quart vegetable broth -- (see> > separate recipe)> > 2 cups half and-half> > salt and white pepper -- to> > taste> > 1/3 teaspoon nutmeg -- or to taste> > cream or sour cream -- for> > garnish> >> > Garnish this soup with a small dollop of cream or> > sour cream in the center with a few steamed> > asparagus tips floating on top. Hot bread and a> > crisp carrot salad would be good accompaniments.> >> > In a saucepan, heat butter on medium-high heat and> > sauté onions for about 5 minutes, until soft.> > Transfer onions to the slow cooker. Add potatoes,> > asparagus and vegetable broth. If broth does not> > cover vegetables, add water to just cover> > vegetables. Cover and cook on low heat for 6 to 8> > hours or until asparagus is tender.> >> > Transfer contents to a blender container and purée> > until smooth. Return mixture to slow cooker and> > stir in half-and-half. Add salt, white pepper and> > nutmeg to taste. Set cooker on high heat and cook> > for about 15 minutes, until soup is warm enough to> > serve.> >> > S(Mailing Lists):> > "Kathleen <kmschuller on 20 Nov 2001"> >> > - - - - - - - -> > - - - - - - - - - - -> >> > Per Serving (excluding unknown items): 304 Calories;> > 14g Fat (39.3% calories from fat); 8g Protein; 40g> > Carbohydrate; 6g Dietary Fiber; 32mg Cholesterol;> > 940mg Sodium. Exchanges: 2 Grain(Starch); 1> > Vegetable; 3 Fat.> >> > NOTES : Posted to Veg-Recipes> > Nutr. Assoc. : 0 0 0 0 0 0 0 0 0> >> >> >> >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 26, 2002 Report Share Posted March 26, 2002 you should be careful with willow run margarine...it is vegan but it contains partially hydrogenated oils which are not very healthy. a good sub is Earth Balance...it comes in a tub, tastes great, contains no hydrogenated oils, is vegan, and can be used in baking and frying. Soy Garden is also from the same company (and tastes even better)and is also vegan and hydrogenated oil free! margaret --- message from " Sheri Hearn Lazar " <sbhearn attached: ___________ Get email for your site ---> http://www.everyone.net ___________ Run a small business? Then you need professional email like you from Everyone.net http://www.everyone.net?tag possible substitutions to get 'close' to original recipe and stay vegan: substitute willow run vegan margarine (it's yummy!) for butter substitute vitasoy creamy original soymilk (so thick it's amazing!) for 1/2 & 1/2 maybe also a teaspoon of sesame tahini, that really makes things taste CREAMY - " jacque greenleaf " <jacque_greenleaf Saturday, March 23, 2002 7:18 PM Re: Cream of Asparagus Soup > excuse me, but with butter and half & half, this is > *not* vegan! > --- greenlee wrote: > > > > * Exported from MasterCook * > > > > Cream of Asparagus Soup > > > > Recipe By :The Vegetarian Slow Cooker by Joanna > > White, page 52 > > Serving Size : 8 Preparation Time :0:00 > > Categories : Soups & Stews The > > Vegetarian Slow Cooker > > > > > > Amount Measure Ingredient -- Preparation > > Method > > -------- ------------ > > -------------------------------- > > 1/2 cup butter > > 2 medium onions -- diced > > 2 pounds potatoes -- peeled and diced > > 3 pounds asparagus -- cut into 1-inch > > pieces (tips reserved for garnish) > > 1 quart vegetable broth -- (see > > separate recipe) > > 2 cups half and-half > > salt and white pepper -- to > > taste > > 1/3 teaspoon nutmeg -- or to taste > > cream or sour cream -- for > > garnish > > > > Garnish this soup with a small dollop of cream or > > sour cream in the center with a few steamed > > asparagus tips floating on top. Hot bread and a > > crisp carrot salad would be good accompaniments. > > > > In a saucepan, heat butter on medium-high heat and > > sauté onions for about 5 minutes, until soft. > > Transfer onions to the slow cooker. Add potatoes, > > asparagus and vegetable broth. If broth does not > > cover vegetables, add water to just cover > > vegetables. Cover and cook on low heat for 6 to 8 > > hours or until asparagus is tender. > > > > Transfer contents to a blender container and purée > > until smooth. Return mixture to slow cooker and > > stir in half-and-half. Add salt, white pepper and > > nutmeg to taste. Set cooker on high heat and cook > > for about 15 minutes, until soup is warm enough to > > serve. > > > > S(Mailing Lists): > > " Kathleen <kmschuller on 20 Nov 2001 " > > > > - - - - - - - - > > - - - - - - - - - - - > > > > Per Serving (excluding unknown items): 304 Calories; > > 14g Fat (39.3% calories from fat); 8g Protein; 40g > > Carbohydrate; 6g Dietary Fiber; 32mg Cholesterol; > > 940mg Sodium. Exchanges: 2 Grain(Starch); 1 > > Vegetable; 3 Fat. > > > > NOTES : Posted to Veg-Recipes > > Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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