Asparagus Soup

[Guest guest]

The recipes I'm posting today are from the newspaper. They are not meant

to be vegetarian, but I can't find any offending ingredients. Please

pardon if I miss something and assume that any Worcestershire Sauce is

vegetarian and any broth is the veggie version.

 

kathleen

 

* Exported from MasterCook *

 

Asparagus Soup

 

Recipe By : StarTribune 4/02

Serving Size : 2 Preparation Time :0:00

Categories : Potatoes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon unsalted butter

1 leek -white part only -- trimmed

split in half and thoroughly rinsed -- sliced thin

2 tablespoons chopped fresh parsley

1 teaspoon chopped fresh tarragon

Salt and freshly ground pepper -- to taste

1/2 cup dry white wine

1 pound fresh asparagus -- trimmed,

peeled and cut into 1-in. pieces -- tips reserved

1 small peeled potato

cut into 1-in.pieces

2 cups vegetable stock or low-sodium broth

1/2 cup heavy cream

Freshly ground nutmeg

 

Serves 2 to 4.

 

A lovely pale apple green, this soup is rich and velvety. It makes a light

meal when served with toasted cheese croutons and a crisp green salad, or

an elegant first course. It may be made a day ahead and warmed just before

serving (though it will lose some of its fresh color and flavor). For a

thinner, more refined soup, strain after pureeing, before adding the

cream. I prefer a rich, full-bodied potage.

 

In a large deep pot, melt the butter over medium heat and add the leek,

parsley, tarragon, a little salt and pepper, and saute about 2 minutes,

until the leek is soft. Add the wine and cook about 1 minute. Add the

asparagus, potato and the stock, stir and bring to a boil. Reduce the heat

and simmer, uncovered, about 20 minutes, or until the asparagus and potato

are very soft.

 

Meanwhile, blanch or steam the reserved tips, cut in half and set aside.

 

Remove the pot from the stove. Puree the mixture in batches in a blender,

food processor fitted with a steel blade, or a food-mill and return it to

the pot. Stir in the cream and a little freshly ground nutmeg. Taste and

adjust the seasonings. Warm the soup over low heat and serve, garnished

with the asparagus tips.

 

Nutrition information per serving: Calories 182, Carbohydrates 12 g,

Protein 6 g, Fat 13 g, including sat. fat 8 g, Cholesterol 41 mg, Sodium 49

mg, Calcium 66 mg, Dietary fiber 3 g. Diabetic exchanges per serving: 1

bread/ starch exch. and 2 1/2 fat exch.

 

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