And lo - if asparagus and orange aren't magical too!
Word to the Wise: This soup must-must-must sit for at least 18 hours. First made, it tasted so plain and uncomfortably hot that I nearly pitched it into the rubbish. But by the next day ... excellent, a huge transformation.
NUTRITION NOTES ... This was rich enough (even with fat-free half 'n' half) that a small serving was plenty, matched with the rest of supper, of course.
CHILLED ASPARAGUS ORANGE SOUP
Bookmark or print Chilled Asparagus Orange Soup
Hands-on time: 15 minutes active, 30 minutes total
Time to table: 18 - 24 hours
Makes 3 cups
1 tablespoon unsalted butter
1 large onion, diced
1 pound asparagus, ends trimmed, cut in 1 inch lengths
1 tablespoon dried tarragon
1 cup water
½ teaspoon kosher salt
Few grains cayenne or more to taste
½ cup fat-free half & half
½ cup orange juice
1 tablespoon Madeira or dry sherry or vermouth or
In a large saucepan or Dutch oven, melt the butter over medium high. Add the onion, asparagus as they’re prepped. Add the tarragon and let sauté for about 5 minutes. Add the water, salt and cayenne and bring to a boil. Reduce heat to medium and let simmer for about 15 minutes or until asp. Transfer to a blender and blend til smooth. (If doubling the recipe, must do this in batches.) Stir in remaining ingredients. Refrigerate for at least 12 hours. Serve and enjoy!NUTRITION ESTIMATE
Per Serving: 75 Cal (28% from Fat, 14% from Protein, 58% from Carb); 3 g Protein; 2 g Tot Fat; 1 g Sat Fat; 11 g Carb; 2 g Fiber; NetCarb9; 53 mg Calcium; 2 mg Iron; 230 mg Sodium; 6 mg Cholesterol; Weight Watchers 1 1/2 points
CREDIT WHERE CREDIT'S DUE
Adapted from Best 125 Meatless Main Dishes by Mindy Toomy