My asparagus soup is basically just asparagus & organic vegetable or chicken stock (i.e. a 1 L tetra of IMAGINE brand), pureed. If you have a handful of fresh spinach toss that in because IT'S REALLY YUMMY. If you want it REALLY CREAMY toss in a mini white potatoe or two. If you are really inspired you can toss in a celery stalk or two, i.e. around half cup. If it's in you're fridge, a cup of fennel bulb really rocks. If you want it creamy but don't have potatoe in the fridge, try soy or rice milk (i.e. 1/4 c.--ish)
So, here's the recipe:
Ingredients:
--asparagus, 1 bunch (or a 10 pkg. of frozen)
--baby spinach, around 300g fresh (or 1 pkg. chopped frozen)
--1 L tetra of organic stock or organic bouillion cube
--herbs of choice IF DESIRED (honestly not necessary)
--IF it's in you're fridge, but don't RUN OUT ESPECIALLY FOR IT: a couple celery sticks if desired and/or about a cup of fennel bulb & fronds (that hairy green stuff) ***it tastes better with the fennel! *** if you don't want to bother with the potatoe just stick a cup or two of fennel in but only if you want to puree it. it's thickening and creamy enough)
--a mini potatoe or two if you want it REALLY THICK CREAMY and to totally up the SF content (the potatoe "starch" makes it creamy/thick versus rice or soy milk) Not really necessary if you don't have a mini potatoe.
***Note: you might need to add more stock or water depending on how much you put in the pot or how thick or thin you like it***
***IF YOU WANT IT REALLY fancy then reserve the asparagus tips and cook them separately/drain and garnish with them!***
PROCESS:
How to describe this? Basically let it cook then puree. A hand blender is just fine for this purpose. Then eat/enjoy???
Cook in order of toughness, but if you chop it all fine/thin enough I'd just put it in the pot & then bring to a boil. Then reduce heat & simmer until veggies are soft. Spinach, if using should go in last as it cooks ULTRA FAST. If it's chopped frozen, defrost in the microwave while the soup is simmering.
Note: I like to add a little bit of fresh ginger and at most 1 clove of garlic. If you have a little basil that's nice too.
SUMMARY: Ultimately, this soup is pureed asparagus in organic broth with optional add-ins! It's really fast & easy and yummy and CREAMY! Asparagus/fennel is a really yummy and tummy soothing combo.
2. Re: Rice Parmesan "Cheese"
It's made by SOYCO foods. It doesn't have that "is it rubber or postage stamp glue" taste that alot of soy cheeses that I've tried, have.
Calories: 2 tsp/15 calories
Fat: .5g
Carbss: 1g
Protein: 2g
I also bought the rice mozzarella but haven't gotten around to trying it yet.
Kate.
Edited by Wind (11/22/05 09:21 AM)
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Re: asparagus soup recipe & rice parmesan cheese for jaime
