Creamy Asparagus Soup

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Asparagus spears - trimmed
1 1/2 tablespoons	22ml	Olive oil
1 1/2 cups	219g / 7.7oz	Finely-chopped shallots - (abt 10)
1/2 lb	227g / 8oz	Boiling potatoes - peeled, and
		Cut into 1/2" cubes
2		Vegetable bouillon cubes
1 tablespoon	15ml	Fresh lemon juice
		Coarsely-ground black pepper - for garnish

Recipe Instructions

Reserve 8 spears of asparagus for garnish. Cut remaining asparagus stalks into 1-inch pieces.

In medium saucepan, heat oil over medium heat. Add shallots and cook, stirring often, until beginning to brown, 8 to 10 minutes. Add potatoes, cut-up asparagus and 4 cups water. Cover and bring to a boil over high heat. Add bouillon and 1 teaspoon salt. Reduce heat and simmer, partially covered, until potatoes are tender, about 10 minutes.

Meanwhile, in wide, deep pot of lightly salted boiling water, blanch reserved asparagus spears until just tender, about 3 minutes. Using slotted spoon, remove spears to colander and rinse under cold running water, drain well and set aside.

In food processor or blender, process soup in batches until smooth and creamy. Return to pot and add freshly ground pepper to taste and lemon juice. Adjust salt to taste. Garnish with asparagus spears and ground black pepper. Serve hot.

This recipe yields 4 servings.

Per Serving: 189 Cal; 7g Prot; 6g Total Fat (1 Sat. Fat); 32g Carb.; 0mg Chol; 15mg Sod.; 5g Fiber.

Source:
Vegetarian Times, March 2001

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