Creamy Asparagus Soup
This soup is sure to become a family favorite. The ingredients are few,
but the flavor is big. Potato makes the texture super creamy.
Type: Soup
Storage: Refrigerator
Servings: 4
1 1/2 pound(s) asparagus, trimmed
1 1/2 tablespoon(s) olive oil
1 1/2 cup(s) shallot, chopped
1/2 pound(s) potato cut into 1/2 in cubes
5 cup(s) vegetable broth
1 tablespoon(s) lemon juice
- Reserve 8 spears of asparagus for garnish. Cut remaining
asparagus stalks into 1-inch pieces.
- In medium saucepan, heat oil over medium heat. Add shallots and
cook, stirring often, until beginning to brown, 8 to 10 minutes. Add
potatoes, cut-up asparagus and the broth. Cover and bring to a boil
over high heat. Reduce heat and simmer, partially covered, until
potatoes are tender, about 10 minutes.
- Meanwhile, in wide, deep pot of lightly salted boiling water,
blanch reserved asparagus spears until just tender, about 3 minutes.
Using slotted spoon, remove spears to colander and rinse under cold
running water, drain well and set aside.
- In food processor or blender, process soup in batches until
smooth and creamy. Return to pot and add freshly ground pepper to taste
and lemon juice. Adjust salt to taste. Garnish with asparagus spears
and ground black pepper. Serve hot.
Nutritional Summary:(Per Serving, based on information provided)
Calories: 191 (33% from fat), Total Fat: 7, Saturated Fat: 1,
Cholesterol: 0, Sodium: 932, Carbohydrates: 26, Protein: 6
Source: Michele Wilbur
Ludgate Farms
1552 Hanshaw Rd.
Ithaca, NY 14850