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Asparagus Soup Recipe


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     Asparagus Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   5

1 Tbsp. unsalted butter
4 oz. shallots, peeled and quartered
1-2 cloves garlic, peeled and crushed
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, and basil.
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 completely.
Serving Suggestions
It was good and creamy. Really good with the tips added. Made a big batch!

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