Guest guest Posted April 10, 2002 Report Share Posted April 10, 2002 When I made this, I only had the stalks that were cut off the tips that I served for Easter dinner, so my soup didn't have the tips. It was still awesome and I don't like asparagus! Well I should say I didn't USED to like asparagus. 1 lb. fresh asparagus spears 1 medium onion -- diced 1 Tbsp Olive oil 3 cups chicken stock or vegetable stock 1 medium potato -- peeled and diced 2 ribs celery -- chopped 1 sprig fresh thyme or 1 tsp. dried thyme 1 cup 2% low-fat milk Salt and freshly ground white pepper to taste Preparation Instructions: Soak and rinse asparagus. Remove top 1 inch of each spear & reserve. Chop remaining portion of stalks. In a 3-quart saucepan over medium heat, sauté onion in olive oil for 3 to 5 minutes or until translucent. Add stock, asparagus stems (not the tips), 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. 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 and return blended soup to saucepan. Add reserved asparagus tips and cook until tender. Add milk and heat thoroughly, or refrigerate to be served cold. Serves 4 Quote Link to comment Share on other sites More sharing options...
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