Cream of Asparagus Soup
Number of servings : Prep time: Cooking time: Type of meal : | Soups | Soups Special diet : Ingredients
Number of servings :
Type of meal : | Soups | Soups
Special diet :
1-1/4 lbs (625 g) asparagus, tough ends trimmed
1-1/2 tsp (7 mL) olive oil
4 scallions, thinly sliced
8 oz (250 g) all-purpose potatoes, peeled and thinly sliced
1-3/4 cups (425 mL) water
1 tsp (5 mL) tarragon
3/4 tsp (3 mL) salt
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) low-fat (1%) milk
Cut 10 thin asparagus stalks into 3 pieces each, to use as garnish. Cut remaining asparagus into 1/2-inch (1 cm) lengths. Heat oil in medium nonstick saucepan over low heat. Add scallions and cook, stirring frequently, until tender, about 2 minutes.
Add potatoes and cut-up asparagus to pan and stir to combine. Add water, tarragon, salt, and pepper to pan and bring to a boil. Reduce to a simmer, cover, and cook until potatoes and asparagus are tender, about 10 minutes. Transfer soup to food processor and purée.
Return to saucepan and stir in milk and reserved asparagus. Cook over low heat until soup is heated through and asparagus pieces are tender, about 3 minutes.
Makes 4 servings.
Imported on 2011-01-20 16:41:26 — Original ID:1747