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Asparagus Soup

Asparagus Soup

Southern Living MAY 2008

  • Yield: Makes 8 servings
  • Cook time: 25 Minutes
  • Prep time: 25 Minutes
  • Bake: 16 Minutes
  • Cool: 10 Minutes

Ingredients

  • 1 pound fresh asparagus
  • Olive oil cooking spray
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 4 tablespoons butter
  • 1 sweet onion, diced
  • 2 medium-size red potatoes, peeled and diced
  • 4 cups chicken broth
  • Salt and pepper to taste

Preparation

1. 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. Sprinkle with 1/2 tsp. kosher salt and 1/2 tsp. pepper.

2. Bake at 400° for 16 minutes or until tender and slightly browned, turning after 8 minutes. Remove from oven, and let cool.

3. 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.

4. Chop asparagus into 1/4-inch pieces. Add chopped asparagus to soup; cook, stirring occasionally, 4 minutes. Remove from heat, and let cool 10 minutes.

5. 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, stirring occasionally, 5 minutes or until thoroughly heated. Season with salt and pepper to taste. Serve immediately.

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Asparagus Soup Recipe

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