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Asparagus Soup with Parmesan Sprinkle

posted by Annie B. Bond May 7, 2005 11:38 pm
1 comment

Adapted from The South Beach Diet Quick and Easy Cookbook, by Arthur Agatson, MD (Rodale Press, 2005).

Just a few simple ingredients create this rich and flavorful springtime soup. Asparagus is a traditional April treat, but you may not know that it contains glutathione, a potent anticarcinogen, and is an excellent source of vitamins A, C and E, as well as B-complex vitamins, potassium, and zinc. All that in such a luscious little package!

Put the goodness of asparagus to work for you and your family in this low-calorie but satisfying soup:

INGREDIENTS

1 tablespoon extra-virgin olive oil
1 small onion, chopped
1 garlic clove, minced
2 1/2 pounds asparagus, tough ends snapped off, and cut into 1 1/2-inch lengths
4 cups good-quality vegetable broth
4 teaspoons freshly-grated Parmesan cheese
Salt and freshly-ground pepper, to taste

1. Heat oil over medium heat in a medium saucepan. Add onion, garlic, and asparagus and cook, stirring occasionally, until onions soften, 5 to 7 minutes. Do not brown.

2. Add broth, bring to a simmer, and cook until asparagus is just tender, about 10 minutes.

3. Working in batches, puree the soup in a blender or food processor, or use a hand-held immersion blender, until smooth.

4. Return to the pan and gently reheat, seasoning with salt and pepper to taste.

5. Serve in individual soup bowls with a sprinkle of Parmesan.

Serves 4.

More on Soups & Salads (360 articles available)
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1 comment
1 comments add your comment
Debra B.

It would be nice if you could add the nutritional information to your recipes!

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Adapted from The South Beach Diet Quick and Easy Cookbook, by Arthur Agatson, MD (Rodale Press, 2005). Copyright (c) 2005 by Arthur Agatson, MD. Reprinted by permission of Rodale Press.

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