Asparagus Soup (made form stalk ends)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups Asparagus stalk ends, fresh cut into 1/4-inch rounds1 1/2 tbsp chopped Shallots 1 cup, chopped Onions, raw 1 tsp Garlic 6 cups Water, tap 1 tsp Roland Fish Sauce 1 tsp lemongrass powderdash white pepperdash pink Himalayan Sea salt1 pat (1" sq, 1/3" high) Butter, salted For Garnish:1 tbsp Lime Juice1 tsp Parmesan Cheese, grated 2 leaves Thai Basil chopped
Put the first 9 ingredients in a saucepan and cook over medium until asparagus is tender. Use emergent blender or regular blender to puree soup.
For serving add a few drops of fresh lime juice, sprinkle of parmesan cheese and a little chopped Thai basil.
Serving Size: Makes 6 -1 up servings
For serving add a few drops of fresh lime juice, sprinkle of parmesan cheese and a little chopped Thai basil.
Serving Size: Makes 6 -1 up servings
Nutritional Info Amount Per Serving
- Calories: 32.2
- Total Fat: 0.9 g
- Cholesterol: 2.0 mg
- Sodium: 98.1 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 1.5 g
- Protein: 1.6 g