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Asparagus Soup


1 lg onion, chopped (about 1 cup))
5 tbsp butter
2 lbs (2 bundles) fresh asparagus
2 med potatoes, peeled and cubed (about 2 cups
5 sprigs flat-leaf parsley
5 cups vegetable stock or chicken broth
1 tbsp lemon juice
    white pepper
    Sour cream, for garnish


In a soup pot, sauté onion in butter until translucent; do not brown.  Break off woody ends of asparagus and discard.  Cut off tips of asparagus and reserve.  Cut remaining asparagus in 2-inch pieces.  Add asparagus, potatoes, parsley, stock and lemon juice to the pot with onion.  Simmer until vegetables are cooked through, about 10 minutes.

Let broth cool slightly.  Puree the soup in either a food mill, food processor or blender.  (Unless it’s an immersion blender, fill a blender less than half full or it will “explode” when the hot liquid is pureed.)  If you prefer the soup completely smooth, put it through a fine strainer; however, a few small bits of vegetable in the puree add a nice texture.  Return the puree to the pot to rewarm; season to taste with salt and pepper.

For garnish, slice reserved asparagus tips in half lengthwise (this makes them lighter so they won’t sink into the soup).  Drop the asparagus tips in a pot of boiling water for 1-1/2 minutes or until just tender.  Drain.  (This step can be done in advance.)

To serve, ladle the soup into bowls.  Garnish with a dab of sour cream (or thin sour cream with a little milk and drizzle it on the soup).  Top with asparagus tips.

NOTE:  Many asparagus soup recipes call for cream.  I left it out, because it seemed like a lot of unnecessary calories, but add some if that’s your preference.  Make the soup the day it will be used, or the green color gets quite dark.  Use a nonreactive pan (not aluminum) for the soup preparation.  It should have a stainless or ceramic interior.

VARIATION:  Add 1/2 cup or more of cream to the soup before serving and heat throughout.

(6 servings)


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09/03/2010 - Posted by | Soup

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