Pao’s asparagus soup.
Use the thin green asparagus. They are less “woody” than the thicker ones so there is less waste. Servings: 4 x 1¼ cups.
2 cups chicken or vegetable broth
1lb (450g) fresh asparagus, washed, bottom ends cut off, cut into 1in (2.5cm) pieces
1 tbsp butter or margarine
1 medium onion, chopped
½ tbsp flour
½ cup evaporated skimmed milk
¼ tsp salt
1/8 tsp pepper
Bring the broth to a boil in medium sauce pan. Add the asparagus. Return to a boil and cook for 3 minutes. Set aside.
Melt the butter or margarine in a small pan, add the onions and sauté until soft but not browned (approximately 3 minutes). Add the flour and the milk (slowly) mix well and continue cooking on a lower flame until the liquid starts to thicken.
Add the flour mixture to the asparagus and simmer for 3 minutes. Add salt and pepper. Puree until velvety using an immersion blender or food processor and serve hot.
Per serve
400kJ/96 calories; 5g protein; 3g fat (includes 2g saturated fat); 13g available carbs; 3g fibre
Use the thin green asparagus. They are less “woody” than the thicker ones so there is less waste. Servings: 4 x 1¼ cups.
2 cups chicken or vegetable broth
1lb (450g) fresh asparagus, washed, bottom ends cut off, cut into 1in (2.5cm) pieces
1 tbsp butter or margarine
1 medium onion, chopped
½ tbsp flour
½ cup evaporated skimmed milk
¼ tsp salt
1/8 tsp pepper
Bring the broth to a boil in medium sauce pan. Add the asparagus. Return to a boil and cook for 3 minutes. Set aside.
Melt the butter or margarine in a small pan, add the onions and sauté until soft but not browned (approximately 3 minutes). Add the flour and the milk (slowly) mix well and continue cooking on a lower flame until the liquid starts to thicken.
Add the flour mixture to the asparagus and simmer for 3 minutes. Add salt and pepper. Puree until velvety using an immersion blender or food processor and serve hot.
Per serve
400kJ/96 calories; 5g protein; 3g fat (includes 2g saturated fat); 13g available carbs; 3g fibre
