4 : lb Asparagus, trimmed
3 : tb Extra-virgin olive oil
6 : 7 by 1/4 inch sheets
No : No boil lasagna noodles
1/8 : lb Unsalted butter
1/4 : c All-purpose flour
1 : /2 c Chicken broth
1/2 : c Water
7 : oz Mild goat cheese
Such : Such as Montrachet
1 : ts Freshly grated lemon
Zest, : Zest, or to taste
1 : 2/3 c Freshly grated
Parmesan : Parmesan cheese
1 : c Heavy cream
1 : lb Fresh asparagus; trimmed
2 : Cloves garlic; minced
1/2 : ts Dried thyme
2 : tb Butter or margarine
2 : tb All-purpose flour
1 : /3 c Milk
Pepper; : Pepper; to taste
5 : Lasagna noodles;
0: A soup this hearty makes a wonderful morning meal by itself or served with whole grain bread
1: DIRECTIONS ========== Steam squash and carrots for 10 minutes
2: Set aside
3: Saute onions in oil until translucent
4: Dissolve miso in water
5: Place all ingredients in a blender and puree
6: Per serving: 202 cal, 4 g prot, 342 mg sod, 31 g carb, 9 g fat, 0 mg chol, 112 mg calcium * Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www
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