Asparagus Soup

By AnitaD

Food Network

Ingredients

• 1 lb asparagus
• 6 cups chicken stock or canned broth
• 1/2 c minced shallots (we leave this out since we don't like onions)
• 1 potato, grated
• salt and pepper to taste
• Plain low-fat yogurt or low-fact sour cream for garnish (we love the added taste of the yogurt)
• Grated lemon peel for garnish
• Snipped fresh dill for garnish

Details

Adapted from Food network.com

Preparation

Step 1

Trim the asparagus, reserving the trimmings. In 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 inch pices, reserving tips. Strain stock or borth 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. 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 into bowls and garnish with asparagus tips, yogurt, lemon peel and dill.