A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
Base
Beef
Bread
Dairy
Diabetic
Easter
Egg
Fruit
Gluten free
Grain
Lamb
Low fat
Other
Pasta
Pork/Ham
Poultry
Rabbit
Salmon
Seafood
Turkey
Vegetables
Venison
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
Cuban cuisine
Danish cuisine
Dutch cuisine
Ethiopian cuisine
Filipino cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Indonesian cuisine
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Health: Fat Free / Last Modified: 3/24/2004 / Base: Low fat / Course: soup / Preparation Time: 10-30 Minutes / Number of Servings: 1 |
|
|
|
Directions: 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.
| Ingredients:
2 medium Onions, chopped
2 medium Leeks (white and pale green
6 Cup(s) Vegetable stock
2 Pound(s) Asparagus, each cut into 4
1 Package(s) Butter buds (optional)
Comments: 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. |
|
|
|
Check some related to FF NO-CREAM ASPARAGUS SOUP (VEGAN) videos
Similar recipes:
|
Tomato fennel soup Cut tops from fennel bulbs; reserve leafy tops. Coarsely chop 2 of the
bulbs. Melt 1 cup butter in a large pan over lo...
Christmas croissant pudding with sour cream and brown sugar Preheat oven to 300F . Generously butter 8-cup pudding mold, metal bowl,
or souffle dish and sprinkle with sugar. Combine ...
Chilled kona cucumber soup Cook the potatoes in the stock and white wine until soft, then add all of
the remaining ingredients, except the heavy cre...
Asparagus with toasted pine nuts and lemon vi Snap off tough ends of asparagus. Remove scales from stalks with knife or
vegetable peeler, if desired. Place spears in ...
Broccoli-potato soup In a lg saucepan, melt margarine over med-high heat. Add onion. Cook,
stirring, until tender-about 7 minutes. Add garlic ...
Sesame asparagus Cook frozen asparagus according to package directions. Drain well. Season
to taste with salt and pepper. Gently stir i...
Potato-cheese soup SAUTE THE ONION IN BUTTER until softened. Add the potatoes and stock (or
water) and simmer for 15 minutes or until potato...
Salmon with asparagus sauce For the Sauce: Wash the asparagus and snap off the white ends. Set aside all tops
and half that number of ends. Plunge ...
Brach's chocolate peanut crunch ice cream In small bowl, whisk together egg and sugar. Stir in cream, milk and
peanuts. Freeze according to manufacturer's di...
Crisp asparagus in oyster sauce 1. Bring chicken broth to a rapid boil. Add oil and asparagus. Cook in
broth for about 2 minutes. Turn off heat. Let ...
Alberto morello's ribollita (italian bean soup) Cook's note: You can save preparation time by using canned cannellini
beans. Use two (15 1/2-ounce) cans. Use one ca...
Cream cheese sauce Add enough cream to cream cheese to thin. Season to taste.
Mrs. R. Gamble Mann
...
Vermicelli soup Heat the oil in a large frying pan and fry the vermicelli until it is
golden brown - this happens very quickly. Remove the ...
Beef-barley soup Cut meat into 1" cubes. In a large skillet brown meat, half at a time, in
hot oil. Drain well. Meanwhile in croc...
Spaghetti with shrimp & asparagus In large skillet heat corn oil over medium heat. Add garlic and
asparagus; saute 2 minutes. Add shrimp; saute 2 minutes ...
Potato leek soup Put the leeks, onions and broth in a pot. Bring to a boil. Reduce heat; cover. Simmer for 25 min. Add the potatoes; return to...
Cuban black bean soup #4 Coat a heavy soup pot with non stick cooking spray. Soak the beans in hot water in the pot overnight. The next day, add more ...
Bazaar vegetable soup Place water in stock pot. Add split peas, pearl barley and lima
beans. Cook until peas are mush. Add carrots, onion, ce...
Baked chicken breasts with horseradish cream sauce Recipe by: 365 Ways to Cook Chicken, lowfat version by Alison Meyer
Preheat oven to 350 degrees. In a medium size saucepan, ...
Vospapur (armenian lentil and spinach soup) Heat a non-stick soup pot or Dutch oven over high heat. When the pan is very hot, all at once add the onion, garlic, cumin, c...
Brown and wild rice soup Melt butter in a large saucepan or Dutch oven. Cook onions and carrots until crisp-tender. Blend in flour, the gradually add ...
Slovak sauerkraut soup 1. In large kettle bring water, potatoes, and 1/2 tsp salt to boiling; cook, covered, over med. heat till tender.
2. A...
Chinese: hot and sour soup with tofu Makes 8 Servings
Heat oil in large saucepan over medium-high heat. Add peppera snd
onion; stir fry about 5 minutes.
A...
Pie crust mushroom soup Preheat the oven to 400F degrees. Peel and roughly chop the
mushroom, including the stems. Melt the butter in a large sau...
Asparagus chicken Brown the chicken in oil. In a saucepan, add flour and salt to butter.
Stir
in chicken broth and cook until thick. ...
Smoked-salmon and cream cheese frittata 8 large eggs
1/2 cup whole milk
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
1/2 teaspoon black pepper
1/8 t...
Apple brown betty with rum whipped cream To make the apple brown betty: Preheat the oven to 350 degrees. Butter a 9-inch-square baking dish. Sift the flour, salt, cin...
Vegan "eggnog" In a blender or food processor, combine all
ingredients except nutmeg. Blending thoroughly,
stopping occasionally to sc...
"mediterranean" bean soup In heavy 3-quart stockpot or soup kettle heat extra-virgin olive oil; saute
onion, carrots and garlic until vegetables ar...
Asparagus with ginger-orange butter 1 Grate 2 tsp orange zest (colored part of peel); place in small bowl.
Squeeze juice. To orange zest, add butter, l Tbs....
Yeast free split pea soup Heat oil in a large soup pot. Add onion, garlic, cumin. Saute 1 minute.
Add peas, and stir until coated. Add water, b...
Asparagus omelet Cut asparagus in 1 inch pieces; cook in boiling
salted water until tender, about 2 to 4 minutes.
Drain thoroughl...
Gambardella's minestrone soup 1. Soak the cannellini, kidney and garbanzo beans, lentils and peas in
lots of water to cover overnight. The next day, ...
Italian barley (vegan) A tasty side dish for almost any entree, this filling grain also reheats nicely in the microwave. In a medium saucepan over m...
Pumpkin ice-cream pie Timing Tip: Can be frozen for up to 2 weeks. Decorate up to 8 hours ahead.
Calorie Trimmer: Use reduced-calorie margarin...
Impossible ham and asparagus pie Heat oven to 400. Grease pie plate, 10 x 1 1/2".
Sprinkle ham* which has been diced, 1 c. of cheese,
asparagus...
Scandinavian rasberry soup * Raspberries should be the frozen in syrup kind and be thawed.
** You can use other dry white wines in this soup, b...
Oriental flank steak with asparagus and wild rice pilaf Snap off tough ends of asparagus. Cook asparagus in boiling water for 2
minutes or until crisp tender. Drain well and chill...
Crockpot corn and lentil soup Place 1 1/2 pounds boneless and skinless chicken thighs in a crockpot with
1 1/2 cups lentils, 1 large chopped onion, 3 ...
Asparagus-romano frittata 1. Preheat oven to 375 F. In medium bowl, whisk eggs, romano cheese, milk, 1/2 teaspoon salt and 1/8 teaspoon pepper.
2. I...
|
Loading...
|
|
::