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Рецепт Asparagus Soup With Mint And Lemon

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Ингредиенты

Cost per recipe $2.82 view details
  • 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

Инструкции

  1. 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.
  2. 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.
  3. 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.

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%
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