2 1/2 lbs. asparagus, tough ends removed, cut into 3/4 in. pieces, and keep tips for garnish
6 oz. red potato, peeled, cut into 1/2 in. cubes
1/2 c. dry white wine or vermouth
3 c. fat free low-sodium chicken broth
1 1/4 tsp. kosher salt
1/2 tsp. ground pepper
1/2 tsp. dried basil
1/2 c. heavy cream or half-and-half (optional)
Melt butter in 4 qt. dutch oven over med. low
heat. Add shallots and garlic for about 5 min. Do
not let get brown.
When shallots are soft, add asparagus (without
tips) and potatoes. Cook until asparagus is
bright green. Add wine. Raise the heat to bring
to a boil. Reduce heat until only a Tbsp. of
liquid left. Add broth. Bring to a boil. Reduce
heat to low. Simmer for about 20 min. until
vegetables are soft.
Puree in blender until completely smooth. Put back
on stove to heat back up. Add cream, salt, pepper,
To prepare asparagus tips- bring 2 c. of water to
a boil. Add the tips until bright green. Drain and
immediately plunge into ice water. Drain and dry
It was good and creamy. Really good with the tips added. Made a big batch!
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