Asparagus Soup

4 servings
  • 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
  • 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.

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    Asparagus Soup

    Recipe courtesy of Guy Fieri