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Creamy Asparagus Soup

  • 10servings
  • 40minutes
  • 104calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, D, E
MineralsNatrium, Calcium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon unsalted butter

  2. 4 ounces shallots , peeled and quartered

  3. 1 -2 garlic clove , peeled and crushed

  4. 2 1/2 lbs fresh asparagus , tough ends removed and cut into 3/4 inch pieces

  5. 6 ounces red potatoes, peeled, cut into 1/2 inch cubes

  6. 1/2 cup dry white wine or 1/2 cup vermouth

  7. 3 cups fat-free low-sodium chicken broth

  8. 1 1/4 teaspoons kosher salt

  9. 1/2 teaspoon fresh ground pepper

  10. 1/2 teaspoon dried basil

  11. 1/2 cup heavy cream or 1/2 cup half-and-half

Instructions Jump to Ingredients ↑

  1. Melt butter in a 4-quart saucepan over medium low heat.

  2. Add shallots and crushed garlic and saute over medium low heat for about 5 minutes. Do not allow to brown.

  3. When shallots are soft, add asparagus, reserving the tips for garnish, and potato to saucepan and cook for about 6 minutes, until the asparagus is bright in color.

  4. Add wine. Raise the heat to bring the wine to a boil. Reduce the wine until a scant tablespoon remains.

  5. Add chicken stock. Bring to a boil and then reduce heat to low.

  6. Simmer for about 20 minutes until the vegetables are soft.

  7. While simmering, blanch asparagus tips and dry.

  8. Use immersion blender, or transfer to blender/food processor and blend 30 to 45 seconds.

  9. Return to pot if necessary.

  10. Add salt, pepper and basil.

  11. Stir in cream.

  12. Serve soup hot, garnished with reserved asparagus tips.

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