Whenever I find a really great recipe, I feel like I just HAVE to share.
Here is my newest favorite...
CREAM OF ASPARAGUS SOUP
(I found the original recipe on epicurious.com but was missing some ingredients and had to wing it. Here's what I came up with.)
1 1/2 lbs asparagus
1/4 cup minced shallot
1 Tablespoon garlic-infused olive oil
2 Tablespoons butter, divided
Salt and pepper
4 cups chicken broth
1/4 cup fat-free sour cream
1 cup milk
1-2 teaspoons fresh ground nutmeg
fresh lemon juice
Snap off the woody ends of the asparagus. Cut them in half lengthwise and simmer in the chicken broth until soft, about 30 minutes. While the ends simmer, cut the stalks into 1 inch pieces (if using thicker stalks, cut them in half lengthwise, as well, for quicker cooking). Puree, strain and set broth aside.
Cook the shallot in the olive oil and butter over medium-low heat until softened. Add asparagus pieces and salt and pepper to taste. Cook, while stirring, for about 5 minutes. Add the broth and simmer, covered, until the asparagus is very tender, 10 to 20 minutes.
Puree the soup until smooth. I used a stick blender right in the pot, which worked very well but you could also use a blender (just be careful, the steam can blow the top off the blender). Stir in the sour cream and enough milk to bring it to your desired consistency. Season with nutmeg, salt, and pepper to taste. Bring the soup up to a boil and whisk in 1 Tbsp butter.
Just before serving, add lemon juice. I found that 1 teaspoon per bowl was just enough to brighten the flavor of the soup without actually adding lemon flavor.
CREAM OF ASPARAGUS SOUP
(I found the original recipe on epicurious.com but was missing some ingredients and had to wing it. Here's what I came up with.)
1 1/2 lbs asparagus
1/4 cup minced shallot
1 Tablespoon garlic-infused olive oil
2 Tablespoons butter, divided
Salt and pepper
4 cups chicken broth
1/4 cup fat-free sour cream
1 cup milk
1-2 teaspoons fresh ground nutmeg
fresh lemon juice
Snap off the woody ends of the asparagus. Cut them in half lengthwise and simmer in the chicken broth until soft, about 30 minutes. While the ends simmer, cut the stalks into 1 inch pieces (if using thicker stalks, cut them in half lengthwise, as well, for quicker cooking). Puree, strain and set broth aside.
Cook the shallot in the olive oil and butter over medium-low heat until softened. Add asparagus pieces and salt and pepper to taste. Cook, while stirring, for about 5 minutes. Add the broth and simmer, covered, until the asparagus is very tender, 10 to 20 minutes.
Puree the soup until smooth. I used a stick blender right in the pot, which worked very well but you could also use a blender (just be careful, the steam can blow the top off the blender). Stir in the sour cream and enough milk to bring it to your desired consistency. Season with nutmeg, salt, and pepper to taste. Bring the soup up to a boil and whisk in 1 Tbsp butter.
Just before serving, add lemon juice. I found that 1 teaspoon per bowl was just enough to brighten the flavor of the soup without actually adding lemon flavor.