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Obesity Discussion · 08-26-07, 07:01 AM

ASPARAGUS TARRAGON "CREAM" SOUP

Servings: 8
Prep time: 0:25:00
Bake/Cook time: 0:30:00

Calories: 100
Fat: 0 grams
Protein: 5 grams
Carbohydrates: 10 grams
Fiber: 2 grams
Net Carbs: 8 grams
1 tablespoon olive oil
1 small onion, chopped
3 cans (14 1/2 ounces each) reduced-sodium chicken broth
2 pounds asparagus, cut into 1" pieces
3 stalks celery, thinly sliced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon fresh tarragon, chopped, divided
3/4 cup nondairy creamer (see Note)
1. Heat oil in a large pot over medium-high heat. Add
onion and cook 5 minutes, until softened but not
browned.
2. Add broth, asparagus, celery, salt, pepper and half of
the tarragon to the pot. Bring to a boil. Lower heat,
cover and simmer 20 minutes, until asparagus is very
tender.
3. In a blender, pure soup in batches until smooth. Return
to pot. Add nondairy creamer and remaining tarragon.
Heat soup through over medium heat.
This elegant soup is the perfect start to a holiday dinner in
spring. Asparagus and fresh tarragon are at their seasonal
peak, and yield a beautiful pale green hue. For a lovely
presentation, garnish the soup with whole tarragon leaves.

08-26-07, 07:01 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,625 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Asparagus Tarragon "Cream" Soup ASPARAGUS TARRAGON "CREAM" SOUP Servings: 8 Prep time: 0:25:00 Bake/Cook time: 0:30:00 Calories: 100 Fat: 0 grams Protein: 5 grams Carbohydrates: 10 grams Fiber: 2 grams Net Carbs: 8 grams 1 tablespoon olive oil 1 small onion, chopped 3 cans (14 1/2 ounces each) reduced-sodium chicken broth 2 pounds asparagus, cut into 1" pieces 3 stalks celery, thinly sliced 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 1 tablespoon fresh tarragon, chopped, divided 3/4 cup nondairy creamer (see Note) 1. Heat oil in a large pot over medium-high heat. Add onion and cook 5 minutes, until softened but not browned. 2. Add broth, asparagus, celery, salt, pepper and half of the tarragon to the pot. Bring to a boil. Lower heat, cover and simmer 20 minutes, until asparagus is very tender. 3. In a blender, pure soup in batches until smooth. Return to pot. Add nondairy creamer and remaining tarragon. Heat soup through over medium heat. This elegant soup is the perfect start to a holiday dinner in spring. Asparagus and fresh tarragon are at their seasonal peak, and yield a beautiful pale green hue. For a lovely presentation, garnish the soup with whole tarragon leaves. Atkins - Asparagus Tarragon "Cream" Soup Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________