1 cup fresh asparagus, minced
2 tablespoons onion finely chopped
1 clove garlic, minced
1/4 cup butter
1/2 teaspoon salt
3 tablespoons cornstarch dissolved in 2 tablespoons water
1 1/4 cup chicken stock
1 tablespoon fresh flat-leaf parsley, finely minced
1/4 cup dry white wine, such as Chardonay or Sauvignon Blanc
1. Place asparagus, green onions, and garlic in food processor. Process until very fine; set aside. Melt butter in large sauce pan. Add processed vegetables, seasoning and salt and sauté until tender, about 5 minutes.
2. Dissolve corn starch in water, stirring until smooth. Pour dissolved cornstarch into mixture; cook over medium heat for 1 minute. Gradually add chicken broth to pan. Cook mixture, stirring constantly until mixture is thick and bubbly.
3. Remove from heat, and divide mixture into two equal parts. Process each half again until pureed. Combine before adding whipping cream and parsley. Return to sauce pan and continue to cook until thoroughly heated, stirring often. Stir in wine just before serving. Garnish with a dollop of sour cream and a sprig parsley.
Servings: 6
Yield: 1 quart
Total Time: 1 hour
Nutrition (per serving): 106 calories, 71 calories from fat, 8g total fat, 20.3mg cholesterol, 350.6mg sodium, 109.4mg potassium, 5.4g carbohydrates, <1g fiber, <1g sugar, 1.8g protein.
Recipe Type: Gluten Free, Side Dish, Soups, Vegetables, Vegetarian
Author's Note:
If preparing to freeze for use later, prepare as directed, BUT do not add the parsley or white. Freeze individual portions. When ready to use, thaw frozen soup in refrigerator over night. Place over medium heat & bring to simmer. Add 2/4 cup additional whipping cream per serving. Then, add parsley & wine & garnish with sour cream & a parsley sprig.
Source
Author: Dr. Jacquelyn P. Horne
Copyright: 2011
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2 tablespoons onion finely chopped1 clove garlic, minced
1/4 cup butter
1/2 teaspoon salt
3 tablespoons cornstarch dissolved in 2 tablespoons water
1 1/4 cup chicken stock
1 tablespoon fresh flat-leaf parsley, finely minced
1/4 cup dry white wine, such as Chardonay or Sauvignon Blanc
1. Place asparagus, green onions, and garlic in food processor. Process until very fine; set aside. Melt butter in large sauce pan. Add processed vegetables, seasoning and salt and sauté until tender, about 5 minutes.
2. Dissolve corn starch in water, stirring until smooth. Pour dissolved cornstarch into mixture; cook over medium heat for 1 minute. Gradually add chicken broth to pan. Cook mixture, stirring constantly until mixture is thick and bubbly.
3. Remove from heat, and divide mixture into two equal parts. Process each half again until pureed. Combine before adding whipping cream and parsley. Return to sauce pan and continue to cook until thoroughly heated, stirring often. Stir in wine just before serving. Garnish with a dollop of sour cream and a sprig parsley.
Servings: 6
Yield: 1 quart
Total Time: 1 hour
Nutrition (per serving): 106 calories, 71 calories from fat, 8g total fat, 20.3mg cholesterol, 350.6mg sodium, 109.4mg potassium, 5.4g carbohydrates, <1g fiber, <1g sugar, 1.8g protein.
Recipe Type: Gluten Free, Side Dish, Soups, Vegetables, Vegetarian
Author's Note:
If preparing to freeze for use later, prepare as directed, BUT do not add the parsley or white. Freeze individual portions. When ready to use, thaw frozen soup in refrigerator over night. Place over medium heat & bring to simmer. Add 2/4 cup additional whipping cream per serving. Then, add parsley & wine & garnish with sour cream & a parsley sprig.
Source
Author: Dr. Jacquelyn P. Horne
Copyright: 2011
Become a Facebook fan of 4 U Gluten Free
Follow & tweet with 4 U Gluten Free on Twitter
Join my Circle on Google+
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