PUREED ASPARAGUS SOUP

Pureed Asparagus Soup image

Anyone who's read the other recipes I've posted knows I'm a big fan of "Quick & Easy". This recipe is no different. Its from Diana Shaw's book, The Essential Vegetarian Cookbook.

Provided by Moody

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

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Ingredients

1 1/2 lbs asparagus, trimmed,pared and cut into thirds
1 shallot, sliced
2 large potatoes, preferably yukon gold,peeled and sliced
4 cups vegetable broth
6 fresh mint leaves
1 teaspoon grated lemon, zest of
salt & freshly ground black pepper
minced fresh chives (to garnish)
minced scallion top, for garnish

Steps:

In a large saucepan combine the asparagus, shallot, potatoes, vegetable broth, mint and lemon zest.
Bring them to a boil over medium-high heat.
Cover, reduce the heat to medium-low, and simmer until the potatoes are tender enough to puree, about 20 minutes.
Puree the soup with an immersion blender, or in a food processor.
If using a food processor, transfer the soup back to the saucepan.
Heat the soup to warm it through.
Season with salt and pepper and garnish each serving with a sprinkle of chives and scallion greens.

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