Asparagus-Pistachio Soup |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 gallon | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 small bunch celery, diced | 1 large onion, diced | 1 lb asparagus stalks, diced |
| 1 gal chicken broth | 4 baking potatoes, peeled and diced | 6 ozs pistachios, chopped |
| 1 | Combine celery, onions and asparagus stalks in large soup pot. Cook over medium-low heat, stirring, until vegetables become slightly transparent. Add chicken broth and potatoes. Simmer 1 hour. Puree mixture in blender or processor and strain. Garnish with chopped pistachios when serving. |