ASPARAGUS SOUP

Asparagus Soup image

Provided by Chicagoland Chef du

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Previous Next

2 tablespoons olive oil
1 tablespoon butter
2 leeks, white and light green parts only, finely chopped, substitute med-large 6-8 green scallions with tops
1 lb asparagus, cleaned, snap off woody ends, peeling (optional)
1 medium idaho potato, peeled, cut into 2-inch pieces
1 quart chicken broth
1/2 teaspoon salt
white pepper, to taste
1 -2 tablespoon lemon juice, fresh squeezed
3 tablespoons sour cream
1 tablespoon chives, chopped
crouton (optional)

Steps:

Clean asparagus and cut into 2" pieces. Reserve tips for garnish.
Prepare potatoes, peel and cut into 2" pieces.
Heat oil and butter over medium heat in a large sauce pan. Add leeks or onions, stirring occasionally until soft. About 5 minutes.
Add potatoes and asparagus, cook until well coated and begin to soften, about 3 minutes.
Add chicken broth, salt and pepper; heat to a boil. Reduce heat to low; partially cover. Cook until vegetables are tender, 15 minutes.
Meanwhile, if desired, boil water over high heat (for asparagus tips). Add the tips to the boiling water; boil until tender and still green. About 3 minutes. Drain and set aside for garnish. Toss into a bowl of ice water to stop the cooking if desired.
Puree in small batches in a blender or sue a hand blender.
Stir in lemon juice to taste.
Ladle into bowl, top with a dollop of sour cream, tips, chives or croutons.

Nutrition Facts : Calories 210.7, Fat 13, SaturatedFat 4.2, Cholesterol 12.3, Sodium 1082.2, Carbohydrate 17.1, Fiber 2, Sugar 3.3, Protein 6.9