Pao's Asparagus Soup
Ingredients
- 2 cups (.5 liter) chicken or vegetable broth
- 1 lb (450g) fresh asparagus,* washed, bottom ends cut off, cut into 1” (2.5cm) pieces
- 1 tablespoon butter or margarine
- 1 medium onion, chopped
- ½ tablespoon flour
- ½ cup (120ml) evaporated skimmed milk
- ¼ teaspoon salt
- ? teaspoon pepper
Directions
- Bring the broth to a boil in medium sauce pan. Add the asparagus. Return to a boil
- and cook for 3 minutes. Set aside.
- In a small sauce pan melt the butter or margarine, add the onions and saute until soft but not browned (approximately 3 minutes).
- Add the flour and the milk (slowly) mix well and continue cooking on a lower flame until the liquid starts to thicken.
- Add the flour mixture to the asparagus and simmer for 3 minutes. Add salt and pepper.
- Using an immersion blender or food processor, puree soup until smooth. Serve hot.
Courtesy of:
Johanna Burani, MS, RD, CDE
Nutrition Facts
Serving Size: 1 1/4 cup
Servings Per Recipe: 4
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Amount Per Serving
Calories 96
Total Fat 3 g
Saturated Fat 2 g
Cholesterol 8 mg
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Total Carbohydrate 13 g
Dietary Fiber 3 g
Protein 5 g