Renal Diet Cookbook for the Newly Diagnosed: The Complete Guide to Managing Kidney Disease and Avoiding Dialysis by Susan Zogheib MHS RD LDN

Author:Susan Zogheib MHS RD LDN [Zogheib MHS RD LDN, Susan]
Language: eng
Format: azw3
Publisher: Rockridge Press
Published: 2017-10-10T04:00:00+00:00

Asparagus Lemon Soup

SERVES 4 • PREP TIME: 10 MINUTES / COOK TIME: 25 MINUTES

Asparagus soup can become dull and muted when overcooked, but this creamy soup is brightened fantastically with the addition of lemon. Trim the asparagus tips and set them aside to add at the end of cooking, as a tender accompaniment that enriches texture, flavor, and color.

1 pound asparagus

2 tablespoons extra-virgin olive oil

½ sweet onion, chopped

4 cups low-sodium chicken stock

½ cup Homemade Rice Milk or unsweetened store-bought rice milk

Freshly ground black pepper

Juice of 1 lemon

1Cut the asparagus tips from the spears and set aside.

2In a small stockpot over medium heat, heat the olive oil. Add the onion and cook, stirring frequently for 3 to 5 minutes, until it begins to soften.

3Add the stock and asparagus stalks, and bring to a boil. Reduce the heat and simmer until the asparagus is tender, about 15 minutes.

4Transfer to a blender or food processor, and carefully purée until smooth. Return to the pot, add the asparagus tips, and simmer until tender, about 5 minutes.

5Add the rice milk, pepper, and lemon juice, and stir until heated through. Serve.

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