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Ingredients
- 2 lb. asparagus - woody ends trimmed
- (* to remove woody end hold asparagus spear in middle & bend the
- bottom with your hand till it snaps- it will naturally break at
- the perfect place).
- 3 T. olive oil
- 1 chopped onion
- 2 stalks celery
- 1 chopped carrot
- 1 1/2 tsp. minced garlic
- 1/4 tsp salt
- 1/4 tsp/ black pepper
- 5 cups reduced sodium chicken broth
- 1/2 cuo evaporated 2% milk
- 1 tsp. lemon juice
- Parmesian cheese
Details
Preparation
Step 1
1.Reserve tips of 8 asparagus spears. Set aside. Cut remaining asparagus into 1/2" pieces. In large sauce pan, warm olive oil over low heat. Add onion, celery, carrots - cook 3 minutes. Add garic & cook 1 minute. Add asparagus, salt & pepper and cook 5 minutes. Add broth. Simmer covered 20 minutes.
2.Blanch 8 tips in boiling water for 3 minutes. Drain.
3.Puree soup in batches in a blender. Return to sauce pan over medium heat. Add milk & lemon juice. Warm through but do not simmer.
4.To serve top with asparagus tips. Add sprinkle of cheese.
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