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Asparagus Bisque Recipe

   
 

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     Asparagus Bisque

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   25 minutes

Ingredients
1/4 cup sliced almonds
1/4 cup nonfat dry milk
2 tbsp chickpea flour (or whole-wheat flour)
3 cups 1% milk
1 tsp dried taragon
1/3 tsp salt
pinch cayenne
2 packages (10 oz each) frozen cut up asparagus
2 wedges (3/4 oz each) light spreadable cheese
 

Instructions
Heat oven to 350 degrees. Spread almonds on a baking sheet and toast the almonds in oven for 5 minutes, or until golden. Set aside.
In a large saucepan, whisk together dry milk and chickpea flour. Gradually whisk in milk until smooth. Cook over medium heat, whisking constantly until the mixture is the consistency of heavy cream, about 5 minutes.
Whisk in tarragon, salt, and cayenne. Add asparagus and cook until tender, about 5 minutes. Transfer the soup, in batches, to a blender (or use an immersion blender) and puree until smooth.
Return to the pan and bring to a simmer over low heat. Add cheese and stir until melted. Ladle the soup into bowls and sprinkle evenly with almonds.
Serving Suggestions
189 calories, 6 g fat (2g sat), 20 g carbs, 559 mg sodium, 3 g fiber, 14 g protein


Originally Submitted
10/13/2010





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