Uncle Bill's Asparagus Soup
"A very tasty low calories, fat and cholesterol soup. Quick and easy to make."
photo by justcallmetoni
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1 1⁄2 lbs fresh asparagus spears
- 3 tablespoons butter
- 1 medium onion, chopped smal
- 6 cups water
- 2 medium potatoes, peeled and cubed
- 3 tablespoons chicken soup base
- 1 tablespoon fennel seed
- 1⁄4 teaspoon freshly ground black pepper
- 1⁄2 teaspoon seasoning salt
directions
- Break off tough ends of asparagus and discard.
- Cut tips off asparagus and set aside.
- Cut remainder of asparagus stems into 1 inch pieces.
- In a frying pan, add butter and chopped onions and saute' until onions are translucent, about 5 minutes.
- In a large saucepan, add water, cubed potatoes, asparagus pieces, saute'ed onions and cook until potatoes are tender, about 15 minutes.
- In a food processor or blender, puree' soup in batches and return to saucepan.
- Add chicken soup base, fennel seeds, pepper, salt and asparagus tips and cook on medium heat until tips are soft and start to dissolve, about 10 minutes.
- Adjust seasonings to taste.
- Serve soup hot.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I added parmesan, but still felt like it needed more...something. Nice diet soup for me, though.
-
As a asparagus lover, I was eager to try this dish. My own rendition used light butter added to the soup after the mix was pureed - cooking the onions in cooking spray - maximizing the flavor while keeping the calories low. Based on the previous reviewer comments about the fennel, I kept mine in a herb pouch. Loved the combination of fennel and asparagus, something that I had never considered despite my fondness for both. A light and lovely supper which was a wonderful taste of springtime. -
This soup was very good. a lovely green and the texture perfect. All the flavors blended well and came through. The fennel added a nice flavor to the broth, but when you bit into one it came on to strong. I will definitely make the soup again using a tea ball or chachet for the fennel seeds to keep them out of the finished soup.
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
