Friday, May 19, 2006

Cream of Asparagus Soup

Cream of Asparagus Soup

1 lb fresh asparagus or 1 (12 ounce) package frozen asparagus
1 1/2 cups chicken stock or canned chicken broth
2 tablespoons chopped onions
1 cup milk or cream

If using fresh asparagus, wash stalks and cut off the coarse ends.

Cook the asparagus in 2 cups boiling water until tender. Drain, reserving 1 cup of the water.

Cut off the tips, chop them and reserve.

Put the chicken stock, onion, and reserved water in a pan and bring to boil. Add the asparagus and simmer for 5 minutes.

Put through a strainer or vegetable mill or puree in a food processor or an electric blender. Return to the pot and add the milk or cream and salt and pepper to taste. Reheat and adjust the seasonings.

Before serving, sprinkle with reserved chopped tips.
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Per Serving (excluding unknown items): 8 Calories; trace Fat (3.4% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Vegetable.

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