Created by Chef Chrissy Sanderson Makes One quart, 6 servings Ingredients: 1/8 Cup Raw onion, chopped 1 TB Garlic, minced 1 TB Olive oil (or other vegetable cooking oil) 1 Lb. Asparagus, raw ½ Cup Water, cold ¾ Cup Rice (white, brown, basmati, black, etc.) ¼ Cup Milk, lowfat (or skim) 1 Tsp. Lemon peel, raw 1 Tsp. Kosher salt ¼ Cup Sundried Tomatoes 1 TB Whole almonds 1 TB Olive oil 1 TB Fresh basil leaves, minced 2 TB Parmesan cheese, grated Instructions: 1. Chop the onion and mince the garlic, set aside. 2. Wash asparagus and remove the woody ends. Cut off the tips and set aside. Chop the remaining stems. 3. In a large pot, heat the oil and add the onions. Cook until translucent, stirring occasionally, about 5 minutes. Add the garlic and cook until it begins to turn light brown. Add trimmed asparagus stems and rice. Simmer until rice is cooked, about 40 minutes. 4. For the garnish, finely chop the tomatoes, nuts, and basil. Add the olive oil, a dash of salt, and parmesan and mix. 5. When soup is done, add water and puree in a blender, strain and finish with garnish. Nutritional Information (per serving): Calories 142 kcal Sodium 775 mg Total Fat 9 g Carbohydrate 14 g Saturated Fat 2 g Dietary Fiber 3 g Trans Fat: N/A g Cholesterol 3 mg Protein 5 g Calcium 80 mg

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