Bright Asparagus Soup

Recipe Ingredients

1 tablespoon	15ml	Oil
2 tablespoons	30ml	Onions - thinly sliced (medium)
2		Frozen asparagus spears - (10 oz ea)
3 1/2 cups	829ml	Chicken stock or broth
1/2 cup	20g / 0.7oz	Tender spinach leaves
1/4 teaspoon	1.3ml	Freshly-grated nutmeg
		Salt - to taste
		Freshly-ground black pepper - to taste
		Low-fat yogurt or
		Sour half-and-half - (optional)

Recipe Instructions

Heat oil in 3-quart pot over medium heat. Add onions and saute until tender, about 4 minutes. Add asparagus and stock. Simmer, covered, about 25 minutes.

Drain liquid from solids. Reserve liquid. Puree solids with spinach in blender or processor until smooth. Then add as much liquid as container can hold. Puree until even smoother.

Transfer to 3-quart bowl. Add remaining liquid, if any. Season to taste with salt and pepper. Adjust seasonings to taste before serving. Serve chilled or hot, garnished with swirls or dollop of yogurt.

This recipe yields about 5 1/2 cups for 4 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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