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.
