Pan-Roasted Asparagus Soup - 11g Carbs, 4g Fiber, 4g Sugar
From: cooking.nytimes.com - Mark Bittman
This simple soup can be ready in under an hour and takes full advantage of the flavor of asparagus by pan-roasting it before pureeing. Fresh tarragon takes it up a notch.
Featured in: The Minimalist; Blenders Get A Springtime Buzz.
Time: 40 min
1 1/2 lb thin asparagus (if only thick spears are available, peel them first)
2 Tbsp butter or extra virgin olive oil
10 fresh tarragon leaves OR 1/2 tsp dried tarragon
4 cups chicken broth OR other stock
Break off bottom part of each asparagus stalk, and discard. Coarsely chop the rest of stalks, leaving 12 or 16 of the flower ends whole. Put butter or oil in a large, deep skillet over medium-high heat. A minute later, add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes. Remove whole flower ends; set aside.
Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes. Cool at least a few minutes.
Pour soup into a blender, in batches if necessary, and carefully puree. Return to pan, and, over medium-low heat, reheat gently. When soup is hot, adjust seasoning. Put 3 or 4 asparagus flower ends in each of 4 bowls; ladle in soup, and serve.
Nutrition From: happyforks.com/analyzer - Does not Include Salt or Pepper!
Serving Size: 15.1 oz (428g)
Nutrition per Serving: 137 Calories, 75 Calories From Fat, 8.4g Total Fat, 1.4g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 76mg Sodium, 11g Carbs, 4g Dietary Fiber, 4g Sugars, 9g Protein – Vitamin A: 28% - Vitamin C: 61% - Calcium: 5% - Iron: 24%
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