Vegetarian

Cream of Asparagus, Sorrel and Millet Soup with Almonds is for Soup.

Cream of Asparagus, Sorrel and Millet Soup with Almonds takes several minutes to prepare.

Cream of Asparagus, Sorrel and Millet Soup with Almonds takes several minutes to cook.

Cream of Asparagus, Sorrel and Millet Soup with Almonds makes 4 servings.

The ingredients for Cream of Asparagus, Sorrel and Millet Soup with Almonds are:

2 pounds asparagus
1 large onion,
1T olive oil, 1/2c millet,
3c vege stock,
1c fresh sorrels stemmed and sliced,
1c soy or almond milk,
salt,
pepper,
1/4c sliced almonds toasted

Here is how you make Cream of Asparagus, Sorrel and Millet Soup with Almonds:

Trim the hard bottoms from the asparagus, then cut off the tips in bite size pieces; reserve. Chop the remaining stems. In a soup pot, saute the onion in the olive oil over medium heat until tender and clear. Add teh chopped asparagus stems (not the tips), millet, and stock. Simmer for 25 minutes, until the millet is very soft.Steam or blanch the asparagus tips until just crisp-tender, and reserve.Use a wire mesh strainer over a bowl to strain the contents of the pot. Save the drained liquid. By pureeing only the solids, you will get a smooter result. Puree the millet asparagus mixture and, when smooth, add the sorrel and puree again. Pour the milk in with the motor running. Then add the reserved cooking liquid. Return to the pan and add salt and pepper to taste. Ladle a quarter of the soup into each bowl. Garnish each serving by arranging the asparagus tips in the center of the bowl, and sprinkle almonds around them.Number of Servings: 4Recipe submitted by SparkPeople user EVASNITKIN.

The nutritional information for Cream of Asparagus, Sorrel and Millet Soup with Almonds is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 159.5

• Total Fat: 8.1 g
• Cholesterol: 0.0 mg
• Sodium: 575.2 mg
• Total Carbs: 19.1 g
• Dietary Fiber: 5.0 g
• Protein: 9.6 g