Food Network: Asparagus Soup

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Asparagus Soup
Courtesy of Gourmet Magazine

Ingredients
1 pound asparagus
6 cups chicken stock or canned broth
1/2 cup minced shallot
1 potato, grated
Salt and freshly grated pepper to taste
Plain low-fat yogurt or low-fat sour cream for garnish
Grated lemon peel for garnish
Snipped fresh dill for garnish

Directions
Peel and trim the asparagus, reserving the trimmings. In a large
saucepan bring stock or broth to a simmer, add trimmings and let stand 15 minutes.

Rinse spears, pat dry and cut into 1 1/2 pieces, reserving tips. Strain stock or broth into a large
saucepan and add the asparagus stalks, shallot, potato and salt and pepper to taste. Bring the

liquid to a boil over high heat and simmer the mixture, stirring occasionally, for 25 minutes, or
until asparagus is tender.

Meanwhile, in a saucepan of boiling salted water blanch the asparagus tips until just tender, drain
and refresh.

In a food processor or blender puree the soup in batches until smooth, correct seasoning and return
to saucepan. Heat until hot.

To serve: ladle soup into bowls and garnish with reserved asparagus tips, yogurt, lemon peel and
dill.