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Jade Rice Asparagus Soup

JADE RICE ASPARAGUS SOUP

Sometimes simple and easy meets perfection standards! This is one of those times! Asparagus only. SPICE TIME IMITATION CHICKEN BOUILLON. Salt and pepper. That is it. That’s all it takes to make a delectable asparagus soup. The soup and the Jade rice are fat-free; the pan-fried veggie dogs and drizzle of extra virgin olive oil, if you so choose, contribute a low-fat factor!!

Makes 6-1/2 cups

2 lbs. fresh asparagus – remove bottom 3rd of stalks and keep the top 2/3rds for this recipe and rinse well – especially those tips (if tips are slimy or smelly, cut them off – the best advice is to use fresh asparagus within a day or two, at most, after purchase)

salt

fresh grind black pepper

1 T. SPICE TIME IMITATION CHICKEN BOUILLON

reserve 5 c. total of the water asparagus was cooked in


1- Cook asparagus in large pot with lots of water and enough salt to flavor the stalks.

2- Bring to boil, and cook till tender. Turn heat off, cover and let set till asparagus becomes olive green and very soft.

• They need to look and texture like canned/jarred asparagus.

3- Lift out of water to colander.

4- Measure out 5 cups water from pot.

5- Place 4 cups in blender container with the asparagus. Blend till smooth.

6- Transfer to clean pot.

7- Add additional one cup cooking water reserved from pan.

8- Add salt and fresh ground black pepper to taste plus the bouillon. Stir well to dissolve.

9- Pack in covered containers and refrigerate till ready to preheat and serve.


Serve plain or with croutons, or tick it up by serving over JADE PEARL RICE, then add sliced animal-free hot dogs pan-fried in extra virgin olive oil. Drizzle soup with extra virgin olive oil and sprinkle with fresh grind black pepper.

Notes: You may ask why not use canned asparagus if you cook the fresh to look and texture like canned?

• The canned is more expensive and there’s not enough broth in the jarred asparagus.


JADE PEARL RICE:

3 c. water

1/2 t. salt

2 c. JADE PEARL RICE


1- Combine water, salt, rice in large saucepan. Stir. Bring to boil, reduce heat to low, cover and cook 10 minutes or till all water is absorbed.

2- Remove from heat and serve in a soup bowl with soup ladled over it, or as a bed of rice topped with veggie saute.



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By Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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