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Category:Vegetarian - Author:N/A- Contributor:
Cream Of Asparagus Soup With A Touch Of Fresh Dill
Ingredient:


  • 2 pounds asparagus
  • 1 tablespoon soy butter or olive oil
  • 2 cups chopped onion
  • 1 1/2 teaspoons salt
  • 3 tablespoons unbleached white flour
  • 2 cups water
  • 2 cups soy milk
  • 4 tablespoons parmesan cheese (soy OK)
  • white pepper, to taste
  • 2 tablespoons minced fresh dill, up to 3




    Direction:

    Yield: 4 to 5 servings

    Break off and discard the tough asparagus bottoms. Slice off the
    tips and set them aside. Chop the remaining stalks into 1-inch
    pieces.

    Melt the butter in a medium-sized skillet. Add the onion, asparagus
    stalks, and salt. Saute for about 10 minutes over medium heat.
    When the onions are clear and soft, sprinkle in 2 tablespoons of
    the flour while constantly stirring. Cook over the lowest possible
    heat, stirring frequently, another 5 to 8 minutes.

    Add water, stirring constantly. Heat to a boil, then turn down to
    a simmer. After about 5 minutes, sprinkle in the remaining tablespoon
    of flour, mixing well. Cook another 8 to 10 minutes, stirring
    frequently.

    Puree the soup with the soy milk, either with a hand-held immersion
    blender, or bit-by-bit in a food processor or blender. (If using
    either of the latter two, return the puree to a kettle or large
    saucepan.) Season with white pepper fresh dill,and cheese,then
    taste to correct the salt.

    Steam the reserved asparagus tips until just tender. Add these to
    the soup, heat very gently (don't boil it!) and serve immediately
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Pick of the Week
Title:Double Cranberry Salad - Author: - Contributor:
Ingredient:
Serves:8
CarbsPerServing:3.125g Effort:Easy
Ingredients:
Double Cranberry Salad
2 ˝ cups Diet Iced
Botanicals(Cranberry-Raspberry) – zero carbs
1 large package Cranberry Jell-O ( about 8 Carbs???)
˝ cup chopped celery1/2 cup chopped pecans 1 ˝ cups cottage cheese
1/8 cup mayonnaise


Direction:
How to Prepare:
Bring Botanicals to boil. Stir in Jell-O until dissolved.Chill until partially set
(thickened –but not solid Pour ˝ in 8x8x2 inch glass pan. Stir ˝ cup celery &
˝ cup nuts into pan—add additional celery & nuts to remaining Jello. Chill 8x8
pan & remaining Jell-O mixture---until Jell-O is firm.Mix together cottage cheese
& Mayo---place on top of 8x8 layer of Jell-O. Take remaining Jell-O (if it is firm warm slightly in microwave & pour over cottage cheese.Chill until firm. Cut into 8
servings.
NOTES : Carbs for Cranberry Jello not included in above total – adjust accordingly
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