Soups recipes

Asparagus MEDLEY SOUP

Course : Soups
Serves: 1

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Ingredients:

1/2 teaspoon dried dill weed

15 stalks fresh asparagus -- sliced (remove tough ends)

2 cups chopped fresh spinach

2 cups 1% lowfat milk

1 1/2 teaspoons salt

1 dashes white pepper

5 cups Vegetable Broth -- (or water)

1/4 cups uncooked brown rice

2 cups potatoes -- halved, sliced, unpeeled (2med)

1 cup carrot -- sliced (1 medium)

2 tablespoons Vegetable Broth

2 medium leeks -- washed, well sliced

1 cup sliced celery

1/2 teaspoon dried thyme

Preparation / Directions:

Bring soup stock (vegetable boullion) to a boil in a soup pot. Add rice, potatoes, and carrots. Cover and simmer until the potatoes are barely tender (about 15 minutes). Meanwhile, heat broth and vegetable spray in a 10-inch non-stick fry pay and saute the leeks, celery, thyme and dill weed. When just tender, add to the potatoes along with the asparagus and spinach. Add milk, salt and pepper. Simmer 30 minutes more uncovered, stirring occasionally, and serve. This is a delicious spring treat. Make a pot to celebrate another winter has come and gone. 5 servings

Nutritional Information:

1733 Calories (kcal); 25g Total Fat; (11% calories from fat); 89g Protein; 326g Carbohydrate; 13mg Cholesterol; 11823mg Sodium

Asparagus MEDLEY SOUP

Ingredients:

Preparation / Directions:

Nutritional Information:

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