SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Asparagus Basil Soup

Makes: 4 servings
Serving size: 1 cup
Start to Finish 30 mins
Asparagus Basil Soup
Ingredients
  • 1  pound  fresh asparagus
  • 1 14  ounce can  vegetable broth
  • 1 1/2  cups  loose-pack frozen chopped hash brown potatoes
  • 1  cup  water
  • 1  cup  regular soy milk or rice milk
  • 1/2  cup  chopped fresh basil
  •  Salt
  •  Ground black pepper
  •  Fresh basil leaves (optional)
Directions

1. Wash asparagus; break off woody bases where spears snap easily. Cut off tips; set aside. Chop remaining asparagus stalks. In a medium saucepan, combine chopped asparagus stalks, vegetable broth, and potatoes. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or just until asparagus is barely tender. Remove from heat. Cool for 5 minutes. Pour into blender. Cover and blend until pureed. Return to saucepan.

2. Meanwhile, in a small saucepan, combine the water and reserved asparagus tips. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes. Drain and set aside. Add soy milk or rice milk to pureed mixture; stir until well mixed. Stir in the chopped basil; heat through. Stir in asparagus tips. Season to taste with salt and pepper. If desired, garnish individual servings with basil leaves. Serve immediately.

From the Test KitchenHints:
  • Try making this in a stainless steel pot and process it with an immersion blender directly in the pot. (An immersion blender is a small, hand-held appliance that will blend foods without removing them from the cooking pot or bowl. Do not use an immersion blender in a pot that is not stainless steel.)
Nutrition Facts (Asparagus Basil Soup)
  • Servings Per Recipe 4,
  • cal. (kcal) 119,
  • Fat, total (g) 2,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 21,
  • fiber (g) 3,
  • pro. (g) 6,
  • sodium (mg) 515,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe