Servings
4 s
Ingredients
- 1 pound Asparagus
- 6 cups 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
- Date: Fri, 12 Apr 1996 08:55:52 -0700 (PDT) From: “Tina D.
- Bell”
- csustan.edu> From COOKING LIVE SHOW #CLD036 In a 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.
- Yield: 4 servings.
- FATFREE DIGEST V96 #102 From the Fatfree Vegetarian recipe list.
- Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.