Asparagus Soup with Lemon Cream
Kathy
Recipe Brought to you by FoodFit
This recipe serves: 6
Preparation time: 20 minutes
Cooking time: 40 minutes
1/2 tablespoon olive oil
1/4 cup finely chopped celery
1 large onion, chopped
Freshly ground black pepper
Salt to taste
1 small Russet potato
1 bay leaf
1/4 teaspoon dried oregano
About 1 quart low-sodium chicken broth or vegetable broth
1 lb. (about 5 cups) chopped asparagus stalks
Juice of 1/2 lemon
3 tablespoons non-fat sour cream
Heat the olive oil in a saucepan over low-medium heat. Add the celery and
onion, season lightly with salt and pepper, and cook for 10 minutes. Peel
and slice the potato and add it to the pot. Add the bay leaf, oregano and
broth and bring to a boil quickly over high heat. Lower the heat and
simmer until the vegetables are completely tender, about 15 minutes. Add
the asparagus and simmer until just tender, about 5 to 7 minutes. Blend
the lemon juice and sour cream together and set aside. Remove the bay leaf
and puree the soup in a blender. Strain and adjust the salt and pepper.
Serve the soup in bowls with a dollop of lemon sour cream.
Nutrition Facts Serving Size: 1 1/2 cup Calories 445 Protein 5 g Total
Carbohydrate 14 g Dietary Fiber 3 g Sodium 187 mg Total Fat 2 g Saturated
Fat 1 g Percent Calories from Fat 22% Percent Calories from Protein 22%
Percent Calories from Carbohydrate 56%
--
Rec.food.recipes is moderated by Patricia D. Hill at rec...@swcp.com.
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/