Puree of Asparagus Soup
Source of Recipe
the Fat Flush Cookbook
List of Ingredients
1 pound asparagus spears, trimmed & blanched
1/2 cup + 2 1/2 cup low salt veg. broth divided
1/4 onion, chopped
1 clove garlic, chopped
pinch dried mustard
lemon zest, to taste Recipe
In a large saucepan, saute asparagus, onion and garlic in 1/2 cup broth until onions are tener. transfer the mixture to a food processor or blender. add remaining broth and puree until smooth. Pour into a pot and simmer, covered for 20 minutes. Add mustard and lemon zest. Serve immediately.
Variations:
-substitute yellow squash for the asparagus and substitute a pinch of aromatic cloves and fennel for the mustard.
-substitute cauliflower for the asparagus and substitute a pinch of cumin for the mustard to provide an earthy flavor.
-substitute celery for the asparagus and omit the mustard and lemon zest.
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