It’s asparagus season where I live, and several asparagus farms are located close to me. So I do tend to over-indulge at this time of year. This soup is lovely and light, and contains no milk or cream. The natural creaminess of the vegetables should be sufficient without adding extra fat (and calories).
Asparagus Soup
1 tbsp. butter
4 cups (1 litre) chicken broth
1 potato, peeled and diced
2 lb (900 g) green asparagus, trimmed and cut into pieces
Soften the leek in the butter. Add the broth and potato. Bring to a
boil, then simmer for 10 minutes.
Add the asparagus and continue cooking for 8 minutes or until
the vegetables are tender.
In a blender, purée the soup until smooth. Season with salt and
pepper.
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Thank you for the ASPARAGUS SOUP recipe! Hubby is a big fan and is picking his patch now. He's going to love this.
ReplyDelete2clowns at arkansas dot net
Thank you so much! It's great to have a "creamy" soup recipe with no milk or cream. madamhawk at gmail dot com
ReplyDeleteAsparagus soup is wonderful! Thanks for the recipe, Vicki.
ReplyDeleteSimplicity that lets the full flavor of the star shine through.
ReplyDeleteWhat a fabulous spring recipe, and the asparagus is plentiful in our markets right now. Thanks, Vicki!
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