Asparagus Soup

Serves: 5
Total Calories: 70
Yield: 10 cups


6 cups stock or water
2 pounds asparagus spears chopped (set the tips aside to add later)
3 cups chopped potatoes
1 1/2 cups chopped celery
1 large onion chopped
asparagus tips
1 teaspoon dried basil
1 teaspoon salt
1/8 teaspoon black pepper
1 3/4 cups nondairy milk


Place the stock or water, chopped asparagus, potatoes, celery, and onion in a soup pot, bring to a boil, and simmer until everything is soft, about 10 minutes. Blend in a food processor in several small batches.

Add the asparagus tips, basil, salt, and black pepper to the blended soup. Simmer for 5 minutes.

Add the milk to the soup, stir well, and turn off the heat. If you let the soup boil with the milk in it, it may separate into curds and whey.

Nutritional Facts:

Serves: 5
Total Calories: 70
Calories from Fat: 0

This Asparagus Soup recipe is from the Soup's On! Cookbook. Download this Cookbook today.

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