* Exported from MasterCook *

ASPARAGUS SOUP

Recipe By :Chattertons Wine Cellars SA
Serving Size : 6 Preparation Time :0:20
Categories : 5-10G Low Carb Soup Vegie Egg Cheese


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 bundles asparagus
60 g butter -- 2oz
60 g soy protein Isolate -- or flour 2oz
750 milliliters half and half -- 1 1/2 pints
salt and pepper
1 egg -- beaten
1/4 cup grated Parmesan cheese

Clean the asparagus and remove tough ends. Cook in boiling salted water until tender or, preferably, pressure-cook for 3 minutes, to preserve the flavour. Drain and press half of the stalks through a sieve; reserve the remaining whole stalks. While the asparagus is cooking, prepare a white sauce. Melt the butter, stir in the flour, and cook over low heat for 2 or 3 minutes. Gradually add thehalf and half , stirring constantly, and bring to the boil, stirring. Season with salt and pepper. Add the pureed asparagus, the egg, and the cheese, beating well with a wire whisk. Divide the reserved whole asparagus stalks between six soup bowls, pour over the soup.



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Per Serving (excluding unknown items): 266 Calories; 25g Fat (66.3% calories from fat); 22g Protein; 6g Carbohydrate; trace Dietary Fiber; 103mg Cholesterol; 206mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 5 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore July. 2001
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes




Nutr. Assoc. : 0 0 0 0 0 0 0

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