ASPARRAGUS SOUP PUREE

SERVINGS: 4

INGREDIENTS

2 lb. asparagus. Cut in pieces and wash. Hard ends discard.

1 tbsp. olive oil

1 bunch scallions. Washed and cut in pieces.

1 small onion, chopped

3 garlic cloves, chopped

6 cups boiling, fat free chicken broth, unsalted

2 tsp. salt or to taste

1/4 tsp. ground pepper

1/4 tsp. ground rosemary

PREPARATION

Heat up the oil in a pot over moderate flame.

Add and cook the scallions, onion, and garlic.

Add and cook until asparagus have a deep bright green color.

Add boiling chicken broth, salt, pepper and rosemary.

Cook the asparagus until soft, but until still has the deep and bright green color ( 4 minutes ).

Use an immersion blender and puree the vegetables

Reserve some asparagus tips for garnish.

NUTRITIONAL INFORMATION PER SERVING

Calories 82.9                       Monounsaturated Fat 1.8 g    Carbohydrates 15.4 g

Total Fat 1.3 g                     Cholesterol 7.5 mg                 Dietary Fiber     5.8 g

Saturated Fat            1.3 g       Sodium 1,251.0 mg            Sugars 2.4 g

Polyunsaturated Fat 1.1 g       Potassium 1, 373.3 mg        Protein 7.5 g