ASPARAGUS SOUP

Asparagus Soup image

Provided by NELady

Categories Vegetable

Time 30m

Yield 1 quart, 4 serving(s)

Number Of Ingredients 7

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1 lb asparagus spear, trimmed
1 tablespoon olive oil
2 leeks, thinly sliced
2 cups broth or 2 cups water
1/2 teaspoon dried dill (optional)
1 garlic clove, crushed
1 pinch of grated nutmeg

Steps:

Slice off the asparagus tips about 2" from the end. Cut them into 1/2" pieces and reserve them. Cut the remaining stalks into 1" pieces.
Heat the oil in a saucepan over medium heat. Add the leeks and cook for 5 minutes, or until soft. Add 1 1/2 cups of the stock, broth or water. Stir in the dill if using and sliced asparagus. Cook for 8 minutes. Add the garlic and cook for 2 minutes, or until the asparagus is tender.
Remove from the heat and add the remaining 1/2 cup stock, broth or water. Pour into a blender, 2 cups at a time, and process until pureed. Return to the pot, add the reserved asparagus tips, and cook for 1 minute, or until hot throughout.
Divide among 4 bowls. Top each portion with the nutmeg.

Nutrition Facts : Calories 83.2, Fat 3.8, SaturatedFat 0.6, Sodium 25, Carbohydrate 11.2, Fiber 3.1, Sugar 3.2, Protein 3.4