Kooking with Ken

Asparagus and Scallion Soup

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A nice creamy soup without cream.

1 tablespoon olive oil
2 medium leeks, white part only, or 1/4 onion
6 scallions, thinly sliced, or 1/8 onion
28 ounces chicken broth
1/2 teaspoon dry thyme
1 1/2 pound asparagus, remove stems, slice thin
1 15 ounce can white beans, ie cannelli
1 cup evaporated skim milk - optional for a creamier product
1/4 cup sliced almonds

  1. Heat oil over medium heat in a large frying pan.
  2. Add leeks and 4 chopped scallions - reserving 2 for garnish. Stir occasionally until tender, about 5-6 minutes.
  3. Add broth and thyme and bring to a boil.
  4. Add asparagus and beans.
  5. Bring to a boil then reduce heat and simmer until vegetables are soft, about 12-15 minutes.
  6. While vegetables are cooking, toast nuts until golden stirring to prevent burning, about 5-6 minutes. Remove from frying pan and allow to cool.
  7. Puree soup until smooth. Return to saucepan over medium heat and heat.
  8. Serve in bowl and garnish with remaining scallions and almonds.

6 servings, 146 calories, 3 g total fat (<1 g saturated fat), 24 g carbohydrate, 9 g protein, 5 g dietary fiber, 304 mg sodium.

This page last updated: Saturday, 06-Jul-2013 02:08:03 EDT
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This web site started because of my enjoyment in cooking and desire to share simple recipes. This web site is for your benefit and I make no profit on it. After 7 years of trying to cover the costs with donations, I reluctantly introduced advertising in 2013 as a way to finance this site, but it doesn't cover all the costs. A non-tax deductible donation to help cover the cost of operating this web site may be made to Kesign Design Consulting through PayPal ...



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