Creamy Asparagus Soup
(Makes 6 Servings)
1 bunch asparagus cut into 1 inch pieces
1 medium diced onion
1 medium diced carrot
1 stalk diced celery
1/2 tablespoon Low-Cholesterol roux
1 cup chicken stock
2 cups whole milk
1/4 teaspoon italian seasoning salt
1/4 teaspoon white pepper
1 pinch of fennel seeds
1/4 teaspoon sweet paprika
Place the vegetables in a Healthy Life saucepan. Rinse them in the pan with cold water and drain. The water
left on the vegetables is enough to cook using the waterless method. Place the lid on the pan with the valve
open over medium-low heat. When you see a steady stream of vapor coming from the valve, close it and spin
the lid creating a water barrier (3 to 5 minutes). Reduce the heat to low and cook for 10 more minutes.
Don’t peak! Removing the lid will compromise the water barrier and lengthen the cooking time and could
possibly cause the vegetable to burn.
In a measuring cup, combine the roux with the chicken stock. Add the stock mixture, milk, italian seasoning
salt, white pepper and fennel seeds to the sauce pan. Mix well and bring the soup to a simmer over medium-low
heat, stirring until it thickens. Do not allow soup to boil.
To serve, ladle the soup into a bowl and sprinkle with paprika. Serve with warm French bread.