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INGREDIENTS:
2 TBS olive oil or butter
2 cups organic vegetable stock
1/2 red onion
2 TBS Arrowroot powder (as a thickener)
1 and 1/2 lbs fresh asparagus
4 celery stalks, chopped
1 cup Rice or Soy milk
1 and 1/2 tsp sea salt
1/8 tsp white pepper
1/2 tsp dried parley (or 1 oz fresh)
1/2 tsp dried basil
DIRECTIONS:
Finely chop onion and dice celery. Cook in 1 cup of vegetable stock
and oil for 5 or 10 minutes.
Wash the asparagus and snap off the tough ends; cut into thin slices.
Add the asparagus and remaining vegetable stock. Cook 10 minutes.
Add seasonings and blend until smooth. (For a creamy soup, fill the
blender no more than half full at a time, blending until smooth, then
return to pot.)
Stir in milk, a little at a time. Add Arrowroot. Bring the soup to a
boil.
Continue cooking and stir over medium heat until soup thickens.
For an elegant touch, set aside the asparagus tips and steam separately.
Stir them in just before serving, so they will float in the soup.
Laura Philemonof has an M.A. in Nutrition and Holistic Medicine.
She uses nutrition to prevent and begin healing chronic illness in conjunction
with alternative therapies for each specific illness. Contact: healthy@gci.net
or 907-338-1310. |
