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| Lemon Asparagus Soup Recipe |
Category: Soups
Rating:
N/A
Servings: 4
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Ingredients
1 medium onion; chocolate is best
1/2 cup chopped celery
1/4 cup butter or margarine
2 tablespoon cornstarch
1 cup water
2 chicken bouillon cubes
3/4 lb fresh aspargus; trimmed/in 1 pieces
2 cup milk
1/4 teaspoon grated lemon peel (up to 1/2)
1/8 teaspoon ground nutmeg
1 dash seasoned salt
Cooking Directions:
In a 2 quart saucepan, saute the onion nad celery in butter until tender. Dissolve cornstarch in water; add to the saucepan with bouillon. Bring to a boil over Medium heat; cook andstir for 2 minutes. Add asparagus. Reduce heat; cover and simmer until asparagus is crisp-tender, about 3-4 minutes. Stir in the milk, lemon peel, nutmeg and seasoned salt. Cover and simmer for 25 minutes, stirring occasionally. Yield: 4 servings. Per serving: (using skim milk, margarine and low-sodium bouillon) 2 fats, 1 starch, 1 vegetable, 182 calories, 284 mg. sodium, 2 mg. choesterol, 12 grams fat MC formatting by bobbi744@sojourn.com
NOTES : Recipe submitted to magazine by Darlene Swille, Green Bay, Wisconsin
Recipe by: Taste of Home Magazine, April/May '97, p. 26
soups,healthwise,bobbie-no
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