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Asparagus Soup

Source of Recipe

Cooking Light Critics Message Board


List of Ingredients

1 pound asparagus
6 cups chicken stock or canned broth
1/2 cup 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


Recipe

Peel and trim the asparagus, reserving the trimmings. In a large 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.

6 servings
1 point each (add points for whatever you use as a garnish)