That sounds so good! I love asparagus, and it's great to have a new way to use it, thanks!
IAMHUNGRY 5/31/07 8:18 A
Oooh! Thanks for the recipe! That sounds so good. I'll try it this week. That would be a really good addition to an Easter lunch! I might add a little diced onion, carrot and fresh thyme, too.
BECKY00418 4/14/07 2:57 P
Oh, my Gosh, is this good! Even my 3 year old granddaughter loved it!
The original recipe is from www.dole.com, but I made a change - as much as I love steamed or broiled asparagus, I just couldn't see using that part in the soup, so starting with 2 bunches of asparagus, after I snapped them, I cut off the bottom inch and a half or so off the rest of the stalk, making sure that all of the really hard stuff was gone. Then I washed and cut them into small pieces. Then I boiled them for about 45 min. with the celery pieces, checking water frequently and adding as needed. Then, I drained the water off, put the asparagus/celery into the blender, and added the rest of the ingredients (but I didn't have white pepper, so I used black from my pepper mill). Oh, and I used chicken broth that was 33% less sodium, I think it was College Inn brand. EXCELLENT SOUP!!!!
Here's the original recipe, from www.dole.com:
Asparagus Lemon Soup
1 pound Dole fresh asparagus, trimmed and chopped 1 cup chopped Dole celery 3 cups chicken broth 1/2 teaspoon grated lemon peel 2 tablespoons fresh lemon juice 1/16 teaspoon white pepper 1/2 cup whipping cream or low fat milk
Combine asparagus, celery and chicken broth in large saucepan. Heat to boiling. Reduce heat to low; cook 10 minutes. Cool.
Pour asparagus mixture into blender or food processor container. Cover; blend until smooth. Stir in lemon peel, lemon juice, pepper and whipping cream or milk. Pour soup into saucepan. Heat until warm (do not boil).
Tip: Soup can be served cold. Cover; refrigerate about 3 hours or until chilled.
Per serving: 129 calories; 10 g fat; 6 g sat fat; 33 mg cholesterol; 496 mg sodium; 11% potassium; 6 g total carb; 2 g dietary fiber; 2 g sugar; 6 g protein; 23% vitamin A; 15% vitamin C; 5% calcium; 13% iron; 15% folate.
