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Puree of Asparagus Soup with Parmesan Twist

 
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Puree of Asparagus Soup with Parmesan Twist

Yield

6

servings

Prep

10

min

Cook

45

min

Ready

55

min

Low Cholesterol, Trans-fat Free
 

Ingredients

1 pound asparagus
¾ cup onions
chopped
1 ¾ cup stock
vegetable broth
1 tablespoon butter
2 tablespoons all-purpose flour
1 tablespoon salt
1 pinch black pepper
*
1 cup milk
2 %
4 ounces yogurt, plain
1 teaspoon lemon juice
½ tablespoon Parmesan cheese
*
½ tablespoon sour cream
4 each Parmesan cheese
parmesan twist
*

Directions

Place asparagus and onion in a saucepan with ½ cup of vegetable broth. Bring broth to a boil, reduce heat and let simmer until the vegetables are tender.

Reserve asparagus tips for garnish. Place remaining vegetables in blender and purée until smooth.

Melt butter in the sauce pan; stir while adding flour, salt, and pepper slowly into the butter. Allow to cook for two minutes but do not let the flour brown.

Stir in the remaining 1¼ cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.

Stir the vegetable purée and milk into the saucepan.

Whisk yogurt into mixture, followed by lemon juice, add parmesan cheese to taste and Stir until heated through.

Before serving garnish with a ½ Tsp of sour cream, asparagus tips and parmesan twist.

Recipe Serves: 6 - 8.0 oz Servings

For more recipes from the top chefs at Brookdale's senior assisted living communities visit:

http://www. brookdaleliving. com/ultimate-chef-america. aspx

 

* not incl. in nutrient facts

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Comments

timoo7
Haslett, Michigan
 about 6 years ago

1 Tablespoon of Salt is way too much.
Maybe it should be 1 Teaspoon of Salt. But do I know I made this soup and it was too salty.

timoo7

Nutrition Facts

Serving Size 237g (8.4 oz)
Amount per Serving
Calories 9838% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 1431mg 60%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 8%
Sugars g
Protein 11g
Vitamin A 15% Vitamin C 11%
Calcium 10% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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