Asparagus again? Yes. I love it. This creation resulted from combining several asparagus soup recipes that I saw on SparkPeople, which is the site I use for my recipe calculator. I was surprised by how well the cauliflower complimented the asparagus. Easy spring festival!
Ingredients:
20 small spears of fresh asparagus, chopped
1 small head (4" diameter) of cauliflower, chopped (4 cups chopped)
4 cups Emeril's vegetable stock (it was on sale so I tried it and was quite pleased)
2 medium stalks celery, chopped
1 leek, white and light green part only, sliced/chopped
2 garlic cloves, minced
2 cups water
freshly ground black pepper
Preparation:
Put the chopped cauliflower and the vegetable stock in a big soup pot. Bring to a boil, then reduce heat and simmer for about 10 minutes. Add the celery and chopped asparagus stems (reserve the tips) with about 2 cups of water. Simmer till tender. Add the asparagus tips, the leeks, and the garlic and simmer until all the vegetables are tender. Puree, add some freshly ground pepper, and enjoy spring!
Nutrition:
Servings per recipe: 6
Serving Size: Almost 1 cup
Calories: 40
Total Fat: 0 g
Cholesterol: 0 mg
Sodium: 410 mg ( use a reduced sodium vegetable broth if desired for less sodium)
Total Carbs: 8 g
Dietary Fiber: 3 g
Protein: 2 g