On my old
mail route, I
used to deliver
to a family farm
that had a
little roadside
produce stand
where I could
buy fresh fruit
and vegetables
on the honor
system. They
always had
asparagus in the
spring and I
would bring a
bunch home and
make a batch of
asparagus soup.
In Michigan you
can find your
own roadside
patch, if you
know where to
look. Always
pick the small,
young plants.
Here is my
recipe ...
adjusted for our
new lowfat
lifestyle.
Ingredients:
2 pounds fresh
asparagus
2T olive oil
1 medium onion
1 red potato
(low in carbs,
helps make soup
creamier)
1T flour
Large can
chicken stock
(Or bullion
cubes/6 cups
water)
1 cup low fat
plain yogurt (or
Campbell's low
fat cream of
mushroom soup)
Salt & freshly
ground pepper to
taste
Cut the tender
tips off, set
aside. Cut off
the white/woody
ends, throw
away.
Chop center
sections into 1"
pieces and dice
the onion and
potato.
Spread 1T olive
oil in bottom of
dutch oven and
cook the onion
on LOW ... just
until soft, not
brown!
Add chopped
asparagus spears
and potato to
onion, cover and
cook on low
about 8-10
minutes until
tender. Add 1T
flour, stir and
cook another 3
minutes.
Pour chicken
stock in pan and
bring to a boil
(photo 5) Lower
heat and simmer
for 30 minutes.
Season with salt
and pepper. Let
cool a little.
Puree' the soup
in the blender
or food
processor, using
a large bowl and
adding small
batches at a
time.
Add yogurt or
lowfat cream of
mushroom soup
and pour back
into dutch oven.
Stir and reheat
.. do not boil.
Add 1T olive oil
to fry pan and
saute' the
asparagus tips
you set aside
... just until
bright green and
slightly tender.
(About 3-4
minutes)
Add to soup
Serve very hot
... or even
chilled.
Goes great with
a spring salad
mix with lowfat
mozzarella
cheese and
almond
sprinkles!
(photo 8)
Enjoy!
May God Bless,
Beckie
