Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Asparagus spears - trimmed

  2. 1 1/2 tablespoons 22ml Olive oil

  3. 1 1/2 cups 219g / 7.7oz Finely-chopped shallots - (abt 10)

  4. 1/2 lb 227g / 8oz Boiling potatoes - peeled, and Cut into 1/2" cubes

  5. 2 Vegetable bouillon cubes

  6. 1 tablespoon 15ml Fresh lemon juice Coarsely-ground black pepper - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Reserve 8 spears of asparagus for garnish. Cut remaining asparagus stalks into 1-inch pieces. In medium saucepan, heat oil over medium heat. Add shallots and cook, stirring often, until beginning to brown, 8 to 10 minutes. Add potatoes, cut-up asparagus and 4 cups water. Cover and bring to a boil over high heat. Add bouillon and 1 teaspoon salt. Reduce heat and simmer, partially covered, until potatoes are tender, about 10 minutes. Meanwhile, in wide, deep pot of lightly salted boiling water, blanch reserved asparagus spears until just tender, about 3 minutes. Using slotted spoon, remove spears to colander and rinse under cold running water, drain well and set aside. In food processor or blender, process soup in batches until smooth and creamy. Return to pot and add freshly ground pepper to taste and lemon juice. Adjust salt to taste. Garnish with asparagus spears and ground black pepper. Serve hot. This recipe yields 4 servings. Per Serving: 189 Cal; 7g Prot; 6g Total Fat (1 Sat. Fat); 32g Carb.; 0mg Chol; 15mg Sod.; 5g Fiber.


Send feedback