Spring Asparagus Soup
In February, the first asparagus comes in with a taste of spring. This puréed soup can also be made with other vegetables, like sugar-snap peas or baby peas.
INGREDIENTS | SERVES 4
- 1 tablespoon olive oil
- 3 scallions, chopped
- ½ cup finely chopped sweet onion
- 1 clove garlic, minced
- 2 new potatoes, peeled and chopped
- 1 pound asparagus
- 4 cups Chicken Stock
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh thyme leaves
- ⅛ teaspoon white pepper
- 1 cup half-and-half
In large soup pot, heat olive oil over medium heat.
Add scallions, sweet onion, and garlic; cook and stir for 3 minutes. Then add potatoes; cook and stir for 5 minutes longer.
Snap the asparagus spears and discard ends. Chop asparagus into 1″ pieces and add to pot along with stock. Bring to a boil, reduce heat, cover, and simmer for 10 minutes.
Using an immersion blender, purée soup until smooth. If you do not have an immersion blender, purée soup in 4 batches in blender or food processor, then return to pot and continue with recipe.
Add lemon juice, lemon zest, thyme, pepper, and half-and-half; heat until steaming and serve. You can also serve it chilled.
PER SERVING Calories: 270 | Fat: 13g | Sodium: 370mg | Carbohydrates: 25g | Fiber: 4g | Protein: 12g
