Creamy Asparagus Soup

[Guest guest]

Creamy Asparagus Soup

 

1 1/2 pounds asparagus spears, trimmed

1 1/2 tablespoons olive oil

1 1/2 cups finely chopped shallots

1/2 pound boiling potatoes, peeled, cut into 1/2 " cubes

2 vegetable bouillon cubes

1 tablespoon fresh lemon juice

coarsely ground black pepper for garnish

 

Reserve 8 spears of asparagus for garnish. Cut remaining asparagus stalks

into 1-inch pieces.

In medium saucepan, heat oil over medium heat. Add shallots and cook,

stirring often, until beginning to brown, 8 to 10 minutes. Add potatoes,

cut-up asparagus and 4 cups water. Cover and bring to a boil over high heat.

Add bouillon and 1 teaspoon salt. Reduce heat and simmer, partially covered,

until potatoes are tender, about 10 minutes.

Meanwhile, in wide, deep pot of lightly salted boiling water, blanch

reserved asparagus spears until just tender, about 3 minutes. Using slotted

spoon, remove spears to colander and rinse under cold running water, drain

well and set aside.

In food processor or blender, process soup in batches until smooth and

creamy. Return to pot and add freshly ground pepper to taste and lemon

juice. Adjust salt to taste. Garnish with asparagus spears and ground black

pepper. Serve hot.

Makes 4 servings.