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Asparagus Soup 2
Yields: 4 serving(s)
Ingredients
- 1 pound(s) asparagus
- 6 cup(s) stock or canned broth
- 1/2 cup(s) minced shallot
- 1 potato; grated
- Salt and freshly grated pepper to taste
- Plain low-fat yogurt or low-fat sour cream for garnish
- Grated lemon peel for garnish
- Snipped fresh dill for garnish
Directions
- In a saucepan bring stock or broth to a simmer, add trimmings and let stand 15 minutes.
- Rinse spears, pat dry and cut into 1 1/2 pieces, reserving tips.
- Strain stock or broth into a large saucepan and add the asparagus stalks, shallot, potato and salt and pepper to taste.
- Bring the liquid to a boil over high heat and simmer the mixture, stirring occasionally, for 25 minutes, or until asparagus is tender.
- Meanwhile, in a saucepan of boiling salted water blanch the asparagus tips until just tender, drain and refresh.
- In a food processor or blender puree the soup in batches until smooth, correct seasoning and return to saucepan.
- Heat until hot.
- To serve: ladle soup into bowls and garnish with reserved asparagus tips, yogurt, lemon peel and dill.
- Fatfree digest v96 #102.
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