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Aparagus Soup

When you make asparagus, you have to break the stiff, grainy part at the 
end, and throw it out because it's too tough too eat. After making 
aparagus as part of a meal, I started to experiment with them. Being 
creative in the kitchen, I was able to concoct a delicious Aparagus 
Soup, using the left-over ends. 

In a food processor, finely grind:
5-8 aparagus ends

Add to it:
one teaspoon lime juice
two lime segments
two teaspoons cornstarch

Let sit overnight. The lime juice helps tenderize the tough aparagus.

one cup of water

Simmer on low heat until the water has evaporated, leaving a thick 
paste. To this add:
1   cup skim milk
1/2 cup evaporated skim milk
1/4 cup grated ff mozzarella cheese
1/4 cup ff grated parmesan cheese
2   tsp granulated sugar
1   tsp salt
1/2 tsp ground black pepper
1/4 tsp garlic powder
1   tsp parsley
3-5 drp vegan worchestershire sauce

Cook for an additional 5 minutes on the low heat. More salt and pepper 
can be added as needed.

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