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Asparagus Soup
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Brief Description
"A low-cal version of a rich and creamy favorite."
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Main Ingredient
Asparagus
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Category: Soups
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Cuisine: American
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Prep Time: 0 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mamakjking
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Posted On: Mar 31, 2013
Number of Servings:
Ingredients:
- 2 pounds - Fresh asparagus
- 3 tablespoons - Olive oil
- 1 whole - Onion Chopped
- 2 stalks - Celery
- 1 whole - Carrot Chopped
- 1 1/2 teaspoons - Garlic Minced
- 1/4 teaspoons - Salt
- 1/4 teaspoons - Black pepper
- 5 cups - Reduced-sodium chicken broth
- 1/2 cups - Evaporated 2% milk
- 1 teaspoons - Lemon juice
- - Parmesan cheese, optional Grated
Directions:
1. Trim woody ends from 2 lb. asparagus; reserve tips of 8 spears. Cut remaining asparagus into 1/2-inch pieces.
2. In a large saucepan, warm 3 T olive oil over low heat. Add 1 chopped onion, 2 chopped stalks celery and 1 chopped carrot; cook 3 minutes. Add 1 1/2 tsp minced garlic; cook 1 minute. Add asparagus, 1/4 tsp. salt and 1/4 tsp. black pepper; cook 5 minutes.
3. Add 5 C reduced-sodium chicken broth. Simmer, covered, 20 minutes.
4. Blanch tips in boiling water for 3 minutes. Drain.
5. Puree soup in batches in a blender. Return to saucepan over medium heat; add 1/2 C. evaporated 2% milk and 1 tsp. lemon juice. Warm through, but don't let simmer. Top w/ tips. Add sprinkle of Parmesan, if desired.
6. Serve immediately.
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