You are here

Asparagus Escarole Soup

chef.tim.lee's picture
Ingredients
  Asparagus spears 1⁄2 Pound
  Escarole 3 Cup (48 tbs), chopped
  Chicken flavored bouillon granules 1 Teaspoon
  Water 1 Cup (16 tbs)
  Low fat buttermilk 1⁄2 Cup (8 tbs)
  Parsley 1 Teaspoon, chopped
  Commercial croutons 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1) Snap the rough ends of the asparagus off.
2) With a knife or vegetable peeler, remove the scales if preferred.
3) Cut the asparagus into 1-inch pieces.

MAKING
4) In a 2-quart glass measure, combine together the asparagus, escarole, bouillon granules and water.
5) With heavy-duty plastic wrap, cover the measure and vent.
6) Microwave the mixture at HIGH for 8 to 9 minutes or till the asparagus is soft.
7) Let the mixture stand for about 1 minute.
8) Into the container of an electric blender or food processor, pour the mixture.
9) Add the parsley and buttermilk and process till smooth.

SERVING
10) Into serving bowls, ladle the soup and top each serving with 1 tablespoon of croutons. Serve right away as an appetizer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Interest: 
Holiday, Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
9 Minutes
Ready In: 
0 Minutes

Rate It

Your rating: None
4.333335
Average: 4.3 (21 votes)