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Asparagus Soup Recipe

   
 

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     Asparagus Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8

Ingredients
1 lb. fresh asparagus
Olive oil cooking spray
1/2 tsp. kosher salt
1/2 tsp pepper
4 Tbsp. butter
1 sweet onion, diced
2 medium-size red potatoes, peeled and diced
4 cups chicken broth
Salt and pepper to taste
 

Instructions
Preheat oven to 400. Snap off and discard tough ends of asparagus. Coat asparagus lightly with cooking spray, and arrange in an aluminum foil-lined jelly-roll pan. Sp;rinkle with 1/2 tsp kosher salt and 1/2 tsp peppper.
Bake at 400 for 16 minutes or until tender and slightly browned, turning after 8 minutes. Remove form oven, and let cool.
Meanwhile, melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion, and cook, stirring frequently, 3 minutes or until tender. Add remaining butter, and stir until melted. Add potatoes, and cook, stirring occasionally, 3 minutes. Stir in chicken broth. Bring to boil; reduce heat to medium, and simmer 6 minutes or until potatoes are tender.
Chop asparagus into 1/4 inch pieces. Add chopped asparagus to soup; cook, stirring occasionally, 4 minutes. Remove form heat, and let cool 10 minutes.Process asparagus mixture, in batches, in a blender or food processor 8 to 10 seconds or until smooth, stopping to scrape down sides. Return asparagus mixture to Dutch oven. Cook over medium heat, stirrin goccasionally, 5 minutes or until thoroughly heated. Season with salt and pepper to taste.


Originally Submitted
6/29/2011





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