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Asparagus Soup
Background info: Considering that asparagus originated in a maritime habitat, it’s not surprising that it thrives in soils that are too saline for most other plants. The fertility of the soil plays a large role in the success of the crop, with California being one of the top growers and producing over 70% of the nation’s fresh asparagus.
Asparagus is a particular favorite of foragers across the country during the spring and early summer, where wild varieties can often be found by water and usually in direct sunlight, where they grow best. Though mostly composed of water, asparagus is a great source of important vitamins and minerals, such as chromium, a trace mineral responsible for regulating glucose transportation from the bloodstream into the cells.
—Price-Pottenger
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Ingredients
- 1-½ cups asparagus stalks
- 1 cup concentrated chicken broth
- 2 tablespoons butter
- ¼ cup shallots or onions, chopped
- 1 cup celery, chopped
- ½ cup summer squash, sliced
- 1-½ cups parsley, chopped
- ½ teaspoon dried or 1 tablespoon fresh basil
Instructions
- Chop asparagus stalks into 1-inch pieces.
- Simmer the tough stems in chicken broth for 20 to 30 minutes.
- In another pan, melt butter over low heat, and add tender asparagus stems, shallots, celery, and summer squash.
- Saute until barely soft. Do not overcook.
- Add parsley and basil to mixture.
- Discard tough asparagus stems and add chicken broth to mixture.
- Pour into blender and blend for about a minute.
Serves 2
Reprinted with permission of Elaine Gottschall, BA, MSc, from Breaking The Vicious Cycle
Published in Health & Healing Wisdom
Spring 2002 | Volume 26, Number 1
Copyright © 2002 Price-Pottenger Nutrition Foundation, Inc.®
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