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Name: Ff No-Cream Asparagus Soup (Vegan)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 2 lb Asparagus each cut into 4 pieces; x White pepper; 1 pk Butter buds (optional); 6 c Vegetable stock; 2 md Leeks white and pale green parts only, chopped; 2 md Onions chopped

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INGREDIENTS

2 lb Asparagus ; each cut into 4 pieces
x White pepper
1 pk Butter buds ; (optional)
6 c Vegetable stock
2 md Leeks ; white and pale green parts only, chopped
2 md Onions ; chopped

Servings

INSTRUCTIONS

Microwave the onions and leeks until tender or saute in water over medium heat until tender. Add stock and the asparagus and simmer until tender, about 15 minutes. Puree soup in blender in batches and strain through a fine strainer. Return to pot and season with white pepper to taste. You may now add the butter buds if you desire a butter flavor. Makes about 8 cups. Can be served hot or cold. Keeps well in the refrigerator for several days. I use this as my basic soup recipe and have successfully replaced the asparagus with beets, broccoli, carrot, acorn squash, butternut squash, and red kuri squash. You can make quite an impression by making both the acorn and butternut squash soups at the same time and serving them in the same bowl. Just slowly pour both soups into opposite sides of the bowl at the same time. I usually serve this with garlic croutons. Posted by "Joseph B. McKay III" to the Fatfree Dig. Vol. 12 Issue 8 Nov. 9, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Ff No-Cream Asparagus Soup (Vegan)

2 lb Asparagus each cut into 4 pieces
 x White pepper
1 pk Butter buds (optional)
6 c Vegetable stock
2 md Leeks white and pale green parts only, chopped
2 md Onions chopped

Microwave the onions and leeks until tender or saute in water over medium  heat until tender.  Add stock and the asparagus and simmer until tender,  about 15 minutes.  Puree soup in blender in batches and strain through a  fine strainer.  Return to pot and season with white pepper to taste. You  may now add the butter buds if you desire a butter flavor.    Makes about 8 cups.  Can be served hot or cold.  Keeps well in the  refrigerator for several days.    I use this as my basic soup recipe and have successfully replaced the  asparagus with beets, broccoli, carrot, acorn squash, butternut squash, and  red kuri squash. You can make quite an impression by making both the acorn  and butternut squash soups at the same time and serving them in the same  bowl.  Just slowly pour both soups into opposite sides of the bowl at the  same time.  I usually serve this with garlic croutons.    Posted by "Joseph B. McKay III" <MCKAY_J@a1.eop.gov> to the Fatfree Dig.  Vol. 12 Issue 8 Nov. 9, 1994. FATFREE Recipe collections copyrighted by  Michelle Dick 1994. Used with permission. Formatted by Sue Smith,  S.Smith34, TXFT40A@Prodigy.com using MMCONV.    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (9754g)
Recipe Makes: 1

Calories: 799
Calories from Fat: 16 (2%)

Amt Per Serving		% DV

	Total Fat 1.8g	2 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 33902.3mg		1169 %
Potassium 2451.5mg		65 %
Total Carbohydrate 188.8g		56 %
	Dietary Fiber 25.8g	103 %
	Sugars, other 163g
Protein 24.8g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 799

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