Asparagus Soup
2people (about 1 cup each)
2people (about 1 cup each)
  1. In a medium saucepan, bring half of the broth, the asparagus, leek, butter, salt, and pepper to a boil over high heat. Reduce the heat to low and simmer, covered, for about 5 minutes, until the asparagus and leek are tender.
  2. With a slotted spoon, transfer the asparagus and leek to a blender. Add the remaining broth, the herbs, and rice flour and puree for about 1 minute, until the mixture is very smooth.
  3. Transfer the mixture back to the pan and cook the soup over medium heat until it is slightly thickened, 3 to 5 minutes. Serve immediately, garnished with fresh herbs.
Recipe Notes

Use this recipe as a template for any gluten-free vegetable soup. Here are Carol’s variations:

Cream of Broccoli Soup: Replace the asparagus with the same amount of 1-inch chunks of fresh or frozen broccoli. Proceed as directed. This variation is an excellent way to use up broccoli spears that have been trimmed from the florets.

Per serving: 110 calories; 12g protein; 2g total fat; 3g fiber; 12g carbohydrates; 5mg cholesterol; 744mg sodium

Cream of Cauliflower Soup: Replace the asparagus with the same amount of 1-inch chunks of fresh cauliflower. Use 1 teaspoon grated Parmesan cheese or soy Parmesan and 1/16 teaspoon (pinch) grated nutmeg in place of the fresh herbs. Proceed as directed.

Per serving: 120 calories; 13g protein; 3g total fat; 2g fiber; 12g carbohydrates; 7mg cholesterol; 730mg sodium