Asparagus Soup

By á-7218

Ingredients

• 1 1/2 Lbs. fresh asparagus
• 4 cups chicken stock
• 2 tlbs. butter
• 1 minced shallot
• 2 minced leeks, whites only, well rinsed
• 3 minced garlic cloves
• 1/2 tsp. salt
• 1/4 tsp. ground white pepper
• 1/2 cup fat free half & half
• 1/4 cup finely grated Parmesan, garnish
• crushed red pepper flakes

Details

Servings 4

Preparation

Step 1

Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reseve. Cut the remaining tender stalks into 1/2-inch pieces.

In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.

Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for garnish. Reserve the stock.

In a medium stockpot, melt the butter over medium-high heat. When foamy, add the shallots and leeks and cook till tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus stalks, salt, and pepper,and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from heat.

Blend in two batches and puree the soup until smooth. Adjust the seasonings, to taste.

Add the half & half and sprinkle with before serving.