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1 lb. stems from bunch of asparagus
Cook asparagus stems with 1 cup water and onion flakes for 15 minutes in microwave until very soft.
Puree in blender or processor. Strain through sieve to get rid of fibers.
Add remaining ingredients and season to taste. For a thicker soup, add potato flakes. I like it as a broth.
Heat until simmering. Do not boil.
Poster's Notes:
This comes under the heading of "waste not want not." I hate peeling asparagus stems, but also hate the waste, so I developed this very adaptable version of asparagus soup.
It can be pareve, dairy or meat depending on what you add to the basic stock.
You can add all kinds of vegetables to the asparagus and puree them together (carrots, peas, real onions, etc.) or you can add cooked veggies julienned or diced to stock before adding creamer. You can actually omit creamer all together.
Posted by Judith Sobel
Nutritional Info Per Serving: N/A
1 can condensed chicken broth, OR 2 cans pareve chicken broth OR vegetarian broth
1 tbsp. onion flakes
3 drops liquid smoke
2 tbsp. non-dairy creamer OR 1/4 cup cream OR sour cream (or rice milk or soy milk, etc.)
2 tbsp. potato flakes (optional)