* Exported from MasterCook *

ASPARAGUS SOUP 1

Recipe By :
Serving Size : 4 Preparation Time :0:01
Categories : 5-10G Low Carb Soup Poultry


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 lb asparagus -- 250g
2 qts chicken broth -- 2 litres or stock
2 egg yolks
1 tsp chopped parsley
1 tsp basil
1 cup cream
1 tsp white pepper
Nu-Salt to taste

Put chicken broth in large pot over high heat and bring to a boil.
Meanwhile, trim asparagus spears, cutting off the woody ends,
Peeling the stalks slightly; cut the tips off.
Take the stalks and cut into pieces.
Steam asparagus tips until tender,
Then run cold water over immediately & set aside.
Put the pieces of stalk into the boiling broth,
Throw them into the boiling broth,
Reduce heat to a simmer & cook gently one hour.
Pass the broth through a fine colander or sieve, bring to another boil & add asparagus tips.
Beat the egg yolks into the cream.
Add 1/4 cup of the broth & mix vigorously.
Add another 1/4 cup broth, mix & then add the cream/egg mixture to the broth,
Blending in thoroughly.





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Per Serving (excluding unknown items): 262 Calories; 20g Fat (70.2% calories from fat); 13g Protein; 6g Carbohydrate; 1g Dietary Fiber; 159mg Cholesterol; 1553mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 3 1/2 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 0

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