experiencelifemag.com Print › | Back › Cream of Asparagus Soup April 2007 Presented by Conscious Cuisine® Makes six 1-cup servings 1/4 tsp. extra-virgin olive oil 1 cup diced yellow onion (about 1 large) 1/2 cup chopped celery (1 medium rib) 4 cups chopped, peeled asparagus (about 2 lbs.) 1/2 tsp. minced garlic 1 bay leaf 1 tsp. fresh thyme 3 cups diced, peeled potatoes 4 cups vegetable stock 1/2 tsp. grated nutmeg 1 tsp. sea salt 1/4 tsp. freshly ground black pepper Heat a medium stockpot over medium-high heat. Add the olive oil to lightly coat the bottom of the pan. Add the onion, celery and asparagus. Cook until the asparagus is bright green, about two minutes. Add the garlic and cook one minute. Stir in the bay leaf, thyme and potatoes. Add enough of the stock to cover the vegetables. Bring to a boil. Reduce heat and simmer until the potatoes are soft, 20 to 25 minutes. Add the nutmeg, salt and pepper. Remove the bay leaf. Carefully ladle the soup into a blender and process until puréed and smooth. Strain through a fine mesh strainer or colander lined with cheesecloth to remove any asparagus strings. Return the strained soup to a pan over low heat. Taste and adjust the seasoning with additional salt, pepper and nutmeg, if desired. Add a little more stock or water to the soup a creamy consistency if it seems too thick. Variation: Add sautéed, fresh morel mushrooms to the finished soup for a magnificent garnish and upscale presentation. Per Serving: Calories 110; Protein 4 g; Total Fat 0.5 g; Saturated Fat 0 g; Carbohydrates 25 g; Dietary Fiber 5 g; Cholesterol 0 mg; Sodium 390 mg

Cream of Asparagus Soup

Presented by Conscious Cuisine®
Makes six 1-cup servings

1/4 tsp. extra-virgin olive oil
1 cup diced yellow onion (about 1 large)
1/2 cup chopped celery (1 medium rib)
4 cups chopped, peeled asparagus (about 2 lbs.)
1/2 tsp. minced garlic
1 bay leaf
1 tsp. fresh thyme
3 cups diced, peeled potatoes
4 cups vegetable stock
1/2 tsp. grated nutmeg
1 tsp. sea salt
1/4 tsp. freshly ground black pepper

Heat a medium stockpot over medium-high heat. Add the olive oil to lightly coat the bottom of the pan. Add the onion, celery and asparagus. Cook until the asparagus is bright green, about two minutes. Add the garlic and cook one minute. Stir in the bay leaf, thyme and potatoes. Add enough of the stock to cover the vegetables. Bring to a boil. Reduce heat and simmer until the potatoes are soft, 20 to 25 minutes. Add the nutmeg, salt and pepper. Remove the bay leaf.

Carefully ladle the soup into a blender and process until puréed and smooth. Strain through a fine mesh strainer or colander lined with cheesecloth to remove any asparagus strings. Return the strained soup to a pan over low heat. Taste and adjust the seasoning with additional salt, pepper and nutmeg, if desired. Add a little more stock or water to the soup a creamy consistency if it seems too thick.

Variation: Add sautéed, fresh morel mushrooms to the finished soup for a magnificent garnish and upscale presentation.

Per Serving:
Calories 110; Protein 4 g; Total Fat 0.5 g; Saturated Fat 0 g; Carbohydrates 25 g; Dietary Fiber 5 g; Cholesterol 0 mg; Sodium 390 mg

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