Asparagus Soup

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Cooking time: About 30 minutes

Makes: 3 servings (as main course or 6 as first course)

    

Ingredients

• 2 lb.       asparagus
• 1             bay leaf
• 2 t.         thyme
• 2 T.         olive oil
• 1             leek
• 1             shallot, chopped
• 1             garlic clove, minced
• 3 c.         broth
• 3 c.         water
• 1/3 c.       potato buds (or 1 medium potato)
• 1 t.         salt
• 1 T.         lime (or lemon) juice.
• 6 oz.       Greek yogurt
• 6             mint leaves
• pepper

    

Directions -

1. Snap off tough end of asparagus stems.
2. Boil water and broth. Add tough ends of asparagus, thyme and bay leaf and simmer 10 minutes.
3. Filter out solids and save broth.
4. Meanwhile chop white and light green parts of leek and saute 5 minutes in oil with shallot.
5. Add potato buds (or chopped potato ) to leeks and saute 5 minutes.
6. Cut tender ends of asparagus into 1-inch lengths.
7. Add broth and tender asparagus ends and simmer 5 minutes.
8. Strain out a few tender asparagus tips to save as garnish. Simmer 3 more minutes.
9. Stir in lime (or lemon) juice, salt and pepper.
10. Puree soup and serve in bowls, each topped with 1 oz. Greek yogurt, a tender asparagus tip and a mint leaf.

Based on a recipe from Kaiser Permanente, 3/12/19.

 

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