Creamy Asparagus Soup
Recipe by: Dr. Joel Fuhrman (www.drfuhrman.com)
3 lbs. asparagus
4 tsp. Vogue VegeBase soup mix
4-1/2 cups water
2 medium onions, chopped fine
6 cloves garlic, pressed or minced
1/2 cup raw cashews
White pepper, to taste
No-Sodium Spike
Cut off the tough base of the asparagus and discard. Cut off two inches of
the asparagus tips and stew on a low heat in one cup of water for about 3
minutes and save with liquid. In a 4-quart heavy saucepan, add onions, remaining
asparagus stalks, garlic, onion,
seasonings, water, and the liquid from the asparagus tips. Simmer, covered, for
20 minutes, or until asparagus pieces are tender. Purée soup in blender. In
final batch, puree cashews as well. Return to 4-quart saucepan, thin with water
if desired. Add asparagus tips and serve.
Serves 7.
Posted to Eat-2-Live
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