| |
| Cream of Asparagus Soup |
| |
| 1 lb |
|
fresh asparagus spears |
|
| 1 |
|
medium onion — diced |
|
| 1 Tbs |
|
butter |
|
| 3 cups |
|
chicken stock |
|
| 1 |
|
medium potato — peeled and diced |
|
| 1 |
|
rib celery — chopped |
|
| 1 |
|
sprig fresh thyme or 1 tsp. dried thyme |
|
| 1 cup |
|
2% low-fat milk |
|
|
|
Salt and freshly ground white pepper to |
|
|
|
taste |
|
|
|
|
| |
| 1 |
Soak and rinse asparagus. Remove top 1 inch of each spear, discard tough lower part, reserving middle portion of stalks. |
| 2 |
In a 3-quart saucepan over medium heat, saut? onion in butter for 3 to 5 minutes or until translucent. |
| 3 |
Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper. Cover and bring to a boil. Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft. Remove from heat and let cool. |
| 4 |
Remove asparagus tips and set aside. Place half of the soup at a time in a blender container. Cover and blend at high speed for 20 to 30 seconds or until very smooth. Pass through a fine sieve and return blended soup to saucepan. Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold. |
|
| |
| Servings: 4 |
| |
| Cooking Tips |
This soup is wonderful served hot or cold. Half & half or milk
may be substituted for the cream if fat content is a concern, although
it won’t taste quite as good. Be sure to adjust the seasoning after you
add the cream (or half & half, or milk), especially if you plan to serve
it cold.
|
You may want to use evaporated skim milk to cut more fat. There is
about 25g fat in original. We used 2% Milk. This made each serving
approx. 150 Calories and about 5 grams of fat. Enjoy! |
| |
| Recipe Type |
| Brunch, Soup, Vegetarian |
|
Created using The Living Cookbook recipe management
software. Visit www.livingcookbook.com
for more great recipes.
|
|
|