The Acid Reflux Escape Plan by Karen Frazier

Author:Karen Frazier
Language: eng
Format: epub
Publisher: Arcas Publishing
Published: 2015-02-27T16:00:00+00:00

Creamy Asparagus Soup

PREP TIME: 5 MINUTES / COOK TIME: 15 MINUTES

This soup tastes best in the early spring when asparagus is in season. The tender, slightly sweet asparagus makes a satisfying and flavorful soup that works well for lunch or dinner. It will keep in the refrigerator, in an airtight container, for up to 1 week. Serves 4

2 pounds asparagus, trimmed

1 tablespoon extra-virgin olive oil

2 tablespoons all-purpose flour

2 cups nonfat milk

1 teaspoon dried tarragon

1 teaspoon salt

1 Bring a large pot of water to a boil over medium-high heat.

2 Cut the trimmed asparagus into 1-inch pieces and add them to the pot of boiling water.

3 Cover and simmer until the asparagus is soft, about 10 minutes. Drain the asparagus in a colander.

4 In a large saucepan, heat the olive oil over medium-high heat until it shimmers.

5 Stir in the flour and cook, stirring constantly, for 1 minute.

6 Stir in the milk, tarragon, and salt. Cook, stirring constantly, until the mixture thickens, 2 to 3 minutes.

7 Put the drained asparagus in the blender with the milk mixture and purée until smooth. Be sure to remove the insert in the blender lid and cover the hole with a kitchen towel to allow steam to escape while puréeing. Serve.

SUBSTITUTION TIP: You can make this creamy asparagus soup vegan by replacing the nonfat milk with low-fat soymilk.

PER SERVING Calories: 135; Total Fat: 4g; Saturated Fat: 1g; Sodium: 651mg; Carbohydrates: 18g; Fiber: 5g; Protein: 9g

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.