Asparagus Soup

Rating:

Total Time:

50 minutes approx.

Prep Time:

10 minutes

Cook Time:

40 mins approx.

Ingredients:

2 ounces shallots, peeled and finely sliced

1 1/4 pounds fresh asparagus, tough ends removed

3 ounces red potato, peeled, cut in 1/2-inch dice

1/4 cup dry white wine

1 1/2 cups fat-free low sodium chicken broth

1 clove garlic, peeled and crushed

1 tbsp unsalted butter

3/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1/4 tsp dried basil

1/4 cup heavy cream (optional)

Directions:

Peel shallots and finely chop them.

Trim off tough ends from asparagus and cut them into 1/2 inch pieces. Reserve the tips.

Melt butter in a saucepan over medium low heat. Add shallots and crushed garlic and "sweat" over medium low heat for about 5 minutes. Don't allow shallots and garlic to brown.

When shallots are soft, add asparagus and diced potato to saucepan and cook for 6 minutes, until asparagus is bright in color.

Add wine and raise the heat to bring the wine to a boil. Reduce the wine until a scant tablespoon remains.

Pour in the chicken stock and bring to a boil.

Reduce heat to low and simmer for about 20 minutes until the vegetables are soft.

While soup is cooking, boil 2 cups of water. Add in the asparagus tips and cook for 2 minutes until bright green. Remove tips from boiling water and plunge them immediately into an ice-water bath to stop cooking.

Pour soup into a blender and process for about a minute.

Season with salt, black pepper and dried basil. Stir in cream if desired.

Serve soup hot topped with asparagus tips.

Tags:

Soups