Asparagus Soup

Recipe Ingredients

1 lb	454g / 16oz	Asparagus
6 cups	1422ml	Chicken stock or canned broth
1/2 cup	46g / 1.6oz	Minced shallot
1		Potato - grated
		Salt - to taste
		Freshly-ground black pepper - to taste
		Plain low-fat yogurt or low-fat sour cream - for garnish
		Grated lemon peel - for garnish
		Snipped fresh dill - for garnish

Recipe Instructions

Peel and trim the asparagus, reserving the trimmings. In a 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 pieces, reserving tips. Strain stock or broth 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 and refresh.

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 soup into bowls and garnish with reserved asparagus tips, yogurt, lemon peel and dill.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-D036 broadcast 04-03-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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