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Ingredientes
- 2 lb asparagus (about 2 bunches)
- 29 ounce (2 14 1/(2-oz) cans) chicken stock
- 1 bn spinach, stemmed and washed well
- 1/2 x -1 c. lowfat milk (optional: Soup's color is especially vivid if lowfat milk is left out.) Salt Small healthy pinch cayenne pepper (optional)
Direcciones
- Remove tough part of stems from asparagus by snapping asparagus in half.
- Place the stems in a saucepan with chicken stock. Bring to a boil, lower heat and simmer for 10 min. Remove from heat and throw away stems.
- Chop asparagus tips into 1 inch pcs. Bring asparagus broth to a boil, add in cut asparagus and cook till soft, about 10 min. Remove from heat, add in spinach leaves, and stir to wilt spinach. Transfer asparagus and spinach to a blender and add in sufficient broth so mix purees smoothly (you may have to do two batches).
- Transfer puree to a container and add in sufficient broth to achieve desired consistency. Chill till ready to serve. The faster you cold it down, the better the color will be. (The soup may be made 1 day ahead).
- Heat puree in saucepan, taking care not to boil. Add in more reserved broth if necessary and cream or possibly lowfat milk if you like. Season with salt and cayenne. Pour in hot bowls and garnish with toasted almonds.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 908g | |
| Calories 229 | |
| Calories from Fat 28 | 12% |
| Total Fat 3.31g | 4% |
| Saturated Fat 1.49g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 284mg | 12% |
| Potassium 2612mg | 75% |
| Total Carbs 36.67g | 10% |
| Dietary Fiber 15.5g | 52% |
| Sugars 19.58g | 13% |
| Protein 23.75g | 38% |
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