This recipe serves:6 1 tablespoon peanut oil 1/3 cup finely chopped carrots 1/3 cup finely chopped celery 1/3 cup finely chopped onions salt to taste freshly ground black pepper 1 quart Basic Chicken Stock (see recipe), or low-sodium canned 5 cups chopped asparagus stalks fresh dill to taste (optional)
1. Heat the peanut oil in a saucepan over low heat. Add the carrots, celery and onion, season lightly with salt and pepper, and cook for 10 minutes.
2. Add the stock and bring to a boil quickly over high heat.
3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
4. Add the asparagus and simmer until just tender, about 5 to 7 minutes.
5. Puree in a blender and strain.
6. Add the dill if desired.
7. Adjust the salt and pepper to taste.
Serving Size: about 1 cup
Number of Servings: 6 Per Serving Calories 75 Carbohydrate 8 g Fat 4 g Fiber 3 g Protein 5 g Saturated Fat 1 g Sodium 389 mg SEE ALL THE FACTS
-- Edited by Colette at 19:38, 2006-04-04
__________________
**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
