Thu, May-17-01, 20:27
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New Member
Posts: 16
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Plan:
Stats: //
BF:
Progress:
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1 pound fresh asparagus
1 (14.5 ounce) can chicken broth
2 tablespoons butter
2 tablespoons plain protein powder (to thicken)
1 teaspoon salt
1 pinch ground black pepper
1/2cup heavy cream and 1/2 cup water to make 1 cup mixture
1/2 cup sour cream
1 teaspoon fresh lemon juice
Directions
1 Cut asparagus into ½- to 1-inch pieces. Put the asparagus and 1/2 cup chicken broth in a saucepan, cover, and bring to a boil over high heat. Reduce heat and simmer uncovered until asparagus is tender, about 12 minutes.
2 Process the mixture in a blender to puree the vegetables. Set aside.
3 In the same saucepan, melt the butter over medium-low heat. Blend in the protein powder, salt, and pepper. Cook, stirring constantly for 2 minutes. Don't let the mixture brown. Whisk in the remaining chicken broth. Raise the heat to medium and cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the cream/water mixture.
4 Put the sour cream in a small bowl, ladle a little of the hot mixture into the sour cream to warm it, and stir to blend. Add the sour cream mixture and the lemon juice to the soup and stir well. Continue stirring while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.
serves 4
Total with fiber deducted 20 grams
~ 5 grams each serving
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