- 4
Ingredients
- 1 lb asparagus, cut into 1" pieces
- 1 1/2 t butter
- 1 small onion, coarsely chopped
- 1/2 leek, trimmed of all but 1" of dark-green top, sliced
- 1 celery stalk, sliced
- 1/4 t salt
- 2 3/4 c low-sodium chicken broth
- white pepper
- pinch of nutmeg (optional)
- 1 T pine nuts
Preparation
Step 1
Bring a medium pot of water to a boil; add asparagus (make sure water covers asparagus). Cook 5 minutes. Drain, reserving 1 cup asparagus water. Remove 16 asparagus tips; cut in half lengthwise; set aside. Heat butter in a medium saucepan over low heat until melted. Cook onion, leek and celery, covered, stirring occasionally until soft but not brown, 10 to 16 minutes. Add salt. Add broth and bring to a simmer. Cook, partially covered, 8 minutes. Puree broth mixture, asparagus (not tips) and reserved asparagus water in a blender in 2 batches. (Remove center part of blender lid to prevent hot liquid from bubbling over. Instead, hold a folded dish towel over hole in cap.) Return pureed soup to pot; heat until it just reaches a simmer. Season with pepper and nutmeg. Cover; remove from heat. In a small pan, toast pine nuts over medium-low heat, shaking pan occasionally, until nuts are fragrant and browned in some spots, about 6 minutes. Season nuts with salt. Divide soup among 4 bowls and top each with asparagus tip halves and toasted pine nuts.