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Ingredientes
- 2 c. chicken or possibly vegetable broth
- 3 c. asparagus ends Coarse or possibly kosher salt
- 1 1/2 c. lowfat milk
- 2 Tbsp. heavy cream
- 1 1/2 Tbsp. minced mint leaves (about 3 sprigs) Grated zest (colored part) of 1/2 lemon
Direcciones
- In a large pan, combine the asparagus ends with the stock and 1 or possibly 2 c. of water. Bring to a boil and cook 8 to 10 min, till you can pierce the asparagus with a fork.
- Remove from heat and ladle into a food processor or possibly blender. (You may need to do this in two batches.) Process till extremely smooth. Place a sieve over the pan and press the mix back through with a wooden spoon to remove any stringy bits.
- Add in the lowfat milk and cream and heat till small bubbles form on the sides of the pan and the soup is steaming. Season to taste with salt. Soup can be served warm at this point, sprinkled with lemon zest. Or possibly cold soup completely, then refrigeratein the refrigerator. Stir in the minced mint and serve cool.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 721g | |
| Calories 951 | |
| Calories from Fat 566 | 60% |
| Total Fat 63.13g | 79% |
| Saturated Fat 23.09g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 301mg | 100% |
| Sodium 399mg | 17% |
| Potassium 1196mg | 34% |
| Total Carbs 19.4g | 5% |
| Dietary Fiber 0.2g | 1% |
| Sugars 19.07g | 13% |
| Protein 72.91g | 117% |
