Распечатать
E-mail
Add a photoПорций: 8
Ингредиенты
- 1 Tbsp. extra virgin olive oil
- 1 sm onion minced
- 3 can reduced-sodium chicken broth - (14 1/2 ounce ea)
- 2 lb asparagus cut 1" pcs
- 3 x celery stalks thinly sliced
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1 Tbsp. minced fresh tarragon divided
- 3/4 c. nondairy creamer see * Note
Инструкции
- * Note: Look for a product, such as one made of soy, without hydrogenated oils.
- Heat oil in a large pot over medium-high heat. Add in onion and cook 5 min, till softened but not browned.
- Add in broth, asparagus, celery, salt, pepper and half of the tarragon to the pot. Bring to a boil. Lower heat, cover and simmer 20 min, till asparagus is very tender.
- In a blender, puree soup in batches till smooth. Return to pot. Add in nondairy creamer and remaining tarragon. Heat soup through over medium heat.
- This recipe yields 8 servings.
- Comments: For a lovely presentation, garnish the soup with whole tarragon leaves.
- Description: "This elegant soup is the perfect start to a holiday dinner in spring. Asparagus and fresh tarragon are at their seasonal peak, and yield a beautiful pale green hue."
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 8 servings | |
| Calories 45 | |
| Calories from Fat 17 | 38% |
| Total Fat 1.97g | 2% |
| Saturated Fat 0.32g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 348mg | 14% |
| Potassium 308mg | 9% |
| Total Carbs 4.24g | 1% |
| Dietary Fiber 2.3g | 8% |
| Sugars 1.71g | 1% |
| Protein 3.22g | 5% |
