Vegetarian Asparagus Soup

1 tablespoon peanut oil
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1/3 cup finely chopped onions
salt to taste
freshly ground black pepper
1 quart vegetable broth or vegetable stock
5 cups chopped asparagus stalks
fresh dill to taste (optional)

Heat the peanut oil in a saucepan over low heat. Add the carrots, celery and
onion, season lightly with salt and pepper, and cook for 10 minutes. Add the
stock and bring to a boil quickly over high heat. Lower the heat and simmer
until the vegetables are completely tender, about 15 minutes. Add the
asparagus and simmer until just tender, about 5 to 7 minutes. Puree in a
blender and strain. Add the dill if desired.
Adjust the salt and pepper to taste.

Nutritional Analysis
Number of Servings: 6
Per Serving Amount: Calories 59; Fat 3 g; Saturated Fat 0 g; Protein 4 g;
Fiber 3 g; Carbohydrate 7 g; Sodium 481 mg.

Jenn B aka Mom2Sam and Tiny
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