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Jewish Soups
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Jewish
Soup Recipes |
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Asparagus Soup |
1 lb. stems from bunch of asparagus
1 can condensed chicken broth, OR 2 cans pareve
chicken broth OR vegetarian broth
1 tbsp. onion flakes
3 drops liquid smoke
2 tbsp. non-dairy creamer OR 1/4 cup cream OR sour
cream (or rice milk or soy milk, etc.)
2 tbsp. potato flakes (optional) |
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Cook asparagus stems with 1 cup water
and onion flakes for 15 minutes in microwave until
very soft.
Puree in blender or processor. Strain through sieve
to get rid of fibers.
Add remaining ingredients and season to taste. For a
thicker soup, add potato flakes. I like it as a
broth.
Heat until simmering. Do not boil.
Notes: This comes under the heading of "waste not
want not." I hate peeling asparagus stems, but also
hate the waste, so I developed this very adaptable
version of asparagus soup.
It can be pareve, dairy or meat depending on what
you add to the basic stock.
You can add all kinds of vegetables to the asparagus
and puree them together (carrots, peas, real onions,
etc.) or you can add cooked veggies julienne or
diced to stock before adding creamer. You can
actually omit creamer all together.
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