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Healthy Fresh Asparagus Soup

Fresh Asparagus Soup


1½ lb fresh asparagus
1 tablespoon extra virgin olive oil
1 large onion, chopped
1 stalk celery, chopped
3½ cups chicken broth
1 medium potato, peeled and diced
1/4 teaspoon Vegeta
Salt to taste
1 cup fat-free plain yogurt
2 tablespoons finely sliced fresh basil leaves

  • Cut off and reserve about 24 asparagus tips. Chop remaining asparagus into small pieces.
  • In large, heavy saucepan over medium heat, heat oil. Add onion and celery; cook, stirring often, until softened.
  • Add chicken broth, chopped asparagus and potato. Bring to boil, reduce heat, cover and simmer for 15 minutes or until vegetables are tender.
  • Puree until smooth in food processor or blender. Return soup to saucepan and heat until very hot. Add Vegeta and salt to taste if needed.
  • Meanwhile, steam reserved asparagus tips until tender crisp.
  • Whisk yogurt until smooth and stir into soup. Remove soup from heat. 
  • Scatter steamed asparagus tips on top of each serving and sprinkle with basil.

Makes 6 servings.

TIP: For a dairy free version, just omit the yogurt.

NOTE: If you don't have fresh basil leaves, fresh chervil or tarragon are also good.

Per serving: 106 calories, 3 g fat, 12g carbohydrate, 7g protein; excellent source of folate; good source of-niacin.

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Helpful Tips
Some cooks use meat that has once been cooked to prepare stock; this renders little nourishment and destroys the flavor. It might answer as addition for ready soup, but for stock to keep it is not as good.

Roasted meats can be used to prepare soups because those contain higher fragrant properties; so by putting the remains of roast meats in the stock pot you obtain a better flavor.

Mutton is too strong in flavor for good stock, while veal, although quite glutinous, furnishes very little nutriment.

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