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PHPRecipeBook 4.08

Recipe Name: Asparagus Soup with Coconut Milk Submitted by: Julie
Source: Source Description: "Eat Fat, Lose Fat" by Mary Enig and Sally Fallon
Ethnicity: None Last Modified: 2/22/2011
Base: Vegetable Comments:
Course: Soup 375 cal per 1.5 cup serving 
Difficulty: Easy
Preparation Time: 1-10 Minutes
Number of Servings: 4

3 Cup(s) cut into 1/2-inch pieces asparagus stalk
1/4 Cup(s) or butter Mary's oil blend
1/4 Cup(s) unbleached white flour
1 Can(s) coconut milk
1 1/2 Cup(s) chicken stock
1 1/2 Teaspoon(s) freshly grated ginger
1 juice of # lemon(s)
1 Dash(s) Sea salt
1 Dash(s) freshly ground black pepper
Blanch asparagus in a large pot of boiling water for 3 to 5 minutes. Drain and set aside. Melt butter in a large pot over medium heat. Slowly whisk in flour. Cook, stirring, for several minutes, until flour browns slightly. Slowly whisk in coconut milk, then stock. Add asparagus and ginger and simmer until asparagus is soft, about 10 minutes. Blend soup with a handheld blender. Add lemon juice and season with salt and pepper.

Mary's Oil Blend ( Add to shopping list ) :
1 Cup(s) gently melted oil, coconut
1 Cup(s) expeller or cold pressed oil, sesame
1 Cup(s) extra virgin oil, olive
Mix all ingredients together in a glass jar, cover tightly, and store at room temperature.

* This wonderful blend of three oils can be used in salad dressings or as a cooking oil. when used for cooking, flavors come through beautifully, and the blend does not burn as easily as pure coconut oil. In salads, it provides all the benefits of coconut oil and does not have the strong taste of olive oil. In mayonnaise, it provides firmness when chilled.

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