fat free asparagus soup with herbs

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Fat Free Cream of Asparagus Soup with Herbs

 

Recipe By :Jan Wolff, Food Writer, New Jersey

Serving Size : 8 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 cups water

2 large vegetarian bouillon cubes -- chicken or vegetable

24 each asparagus spears -- rinsed, trimmed

(snap the thick ends to remove)

1/2 medium onion -- roughly chopped

1 large celery stalk -- roughly chopped

2 cups cooked rice (brown or white)

dill -- a few sprigs

parsley -- a few springs

or other herb

Salt and pepper -- to taste

 

Place water and bouillon cubes in a large saucepan. Cut tips from asparagus and

set aside. Chop remaining spears in 1-inch pieces, and add to water in saucepan

along with onion and celery. Bring to a boil over medium heat, then lower heat

and simmer, uncovered, for 15 to 20 minutes. Add rice. Purée in batches in a

blender until smooth. Place in a large bowl or another pot after each batch is

blended. Be careful not to fill blender more than halfway. Mixture will be hot.

Add herbs while blending. Return soup to saucepan, add asparagus tips, and

simmer for another 10 minutes. Add salt and pepper to taste. Garnish with

additional herbs, if desired.

 

Servings: 6 to 8.

 

The springtime vegetable asparagus is a member of the lily family, along with

onions, leeks, and garlic. When shopping for asparagus, look for purplish tips

that are tightly closed and pointy. Partially open, wilted, or mushy tips are

signs of spoilage. Whatever their thickness, asparagus spears should be firm,

straight, and deep green in color.

 

 

Asparagus is naturally fat-free and contains three important nutrients that are

reputed cancer preventers: beta carotene, vitamin C, and selenium. In the

following recipe, a rich, creamy taste and texture is achieved without heavy

cream or any fat. The succulent spring taste of asparagus is incorporated into a

smooth and creamy fat-free soup that makes a delightful first course for an

elegant dinner. The simplicity of preparation also works well for a quick,

low-calorie lunch or dinner entree.

 

 

Source:

" news 2002-04-17 "

Copyright:

" © 2002 North Jersey Media Group Inc "

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Per Serving (excluding unknown items): 72 Calories; 1g Fat (8.3% calories from

fat); 3g Protein; 15g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 172mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable.

 

NOTES : A springtime creamy soup without fat.

 

Nutr. Assoc. : 0 1683 0 0 0 0 2801 0 0 0 0