Asparagus Soup with Parmesan Crisps
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 79.2
- Total Fat: 4.1 g
- Cholesterol: 10.4 mg
- Sodium: 313.1 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 2.8 g
- Protein: 3.3 g
View full nutritional breakdown of Asparagus Soup with Parmesan Crisps calories by ingredient
Introduction
Delicious soup from Vegetarian Times, can be found http://www.vegetariantimes.com/recipes/11005?section= Delicious soup from Vegetarian Times, can be found http://www.vegetariantimes.com/recipes/110
05?section=
Number of Servings: 6
Ingredients
-
2 Tbs. unsalted butter or olive oil
1/2 cup grated Parmesan cheese (not included in caloric intake)
1 medium onion, chopped (1 cup)
5 cups low-sodium vegetable broth
2 lb. fresh asparagus (36 to 40 medium-size spears), tips reserved, stalks cut into 1/2-inch pieces, divided
1 tsp. dried thyme
1/3 cup low-fat milk or heavy cream
1 Tbs. lemon juice
2 tsp. grated lemon zest
Directions
1. Preheat oven to 400°F. Line baking sheet with silicone baking mat. Divide Parmesan cheese into 6 mounds on baking mat, and flatten using back of spoon. Bake 3 to 4 minutes, or until cheese melts into lacy rounds. Cool completely. Remove from baking sheet with spatula; set aside.
2. Melt butter in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add broth, asparagus stalks, and thyme; bring to a boil. Reduce heat to medium-low, cover pan, and simmer 15 to 20 minutes or until asparagus is tender.
3. Meanwhile, cook asparagus tips in boiling, salted water 2 minutes, or until just tender. Drain, and rinse under cold water. Set aside.
4. Purée soup in blender or food processor until smooth. Return to pan, and stir in milk, lemon juice, and lemon zest. Season with salt and pepper, if desired. Serve warm or at room temperature, garnished with asparagus tips and Parmesan crisps.
Makes 6 one-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user M_MORRIS165.
2. Melt butter in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add broth, asparagus stalks, and thyme; bring to a boil. Reduce heat to medium-low, cover pan, and simmer 15 to 20 minutes or until asparagus is tender.
3. Meanwhile, cook asparagus tips in boiling, salted water 2 minutes, or until just tender. Drain, and rinse under cold water. Set aside.
4. Purée soup in blender or food processor until smooth. Return to pan, and stir in milk, lemon juice, and lemon zest. Season with salt and pepper, if desired. Serve warm or at room temperature, garnished with asparagus tips and Parmesan crisps.
Makes 6 one-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user M_MORRIS165.