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    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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