Asparagus Soup #1
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
asparagus
cut diag 1" piece |
|
| 1 | each |
garlic cloves
pressed |
|
| 3 | each |
leeks
sliced |
*
|
| 4 | each |
scallions, spring or green onions
chopped thinly |
|
| 3 | tablespoons |
butter
|
|
| 1 | each |
red skinned potatoes
chopped |
*
|
| 4 | cups |
water
|
|
| 1 | each |
vegetable stock cubes
or beef, chicken |
*
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | cup |
cream
|
|
| 2 | tablespoons |
tarragon leaves
|
|
| 2 | tablespoons |
basil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
asparagus
cut diag 1" piece |
|
| 1 | each |
garlic cloves
pressed |
|
| 3 | each |
leeks
sliced |
*
|
| 4 | each |
scallions, spring or green onions
chopped thinly |
|
| 45 | ml |
butter
|
|
| 1 | each |
red skinned potatoes
chopped |
*
|
| 946 | ml |
water
|
|
| 1 | each |
vegetable stock cubes
or beef, chicken |
*
|
| 15 | ml |
soy sauce, tamari
|
|
| 237 | ml |
cream
|
|
| 3E+1 | ml |
tarragon leaves
|
|
| 3E+1 | ml |
basil
|
|
Directions
Sauté vegetables in butter for 5 minutes. Add water and bouillon cube; simmer 5 minutes. Add remaining ingredients and simmer 10 minutes more.
Serve.
