Cream Of Asparagus Soup

* Exported from MasterCook *

CREAM OF ASPARAGUS SOUP

Recipe By : Found on Internet not sure of author.
Serving Size : 4 Preparation Time :0:00
Categories : Soups & Stews Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb. fresh asparagus spears
1 medium onion -- diced
1 Tbsp butter
3 cups chicken stock
1 medium potato -- peeled and diced
1 rib celery -- chopped
1 sprig fresh thyme or 1 tsp. dried thyme
1 cup 2% low-fat milk
Salt and freshly ground white pepper to
taste

Preparation Instructions:
Soak and rinse asparagus. Remove top 1 inch of each spear, discard tough
lower part, reserving middle portion of stalks. In a 3-quart saucepan
over medium heat, sauté onion in butter for 3 to 5 minutes or until
translucent. Add chicken stock, asparagus tips and stems, potato,
celery, thyme, and pepper. Cover and bring to a boil. Reduce heat to low
and simmer for 12 to 15 minutes or until vegetables are soft. Remove
from heat and let cool.
Remove asparagus tips and set aside. Place half of the soup at a time
in a blender container. Cover and blend at high speed for 20 to 30
seconds or until very smooth. Pass through a fine sieve and return
blended soup to saucepan. Add reserved asparagus tips and cream (or half
and half, or milk) and heat thoroughly, or refrigerate to be served
cold. Serves 4


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

NOTES : This soup is wonderful served hot or cold. Half & half or milk
may be substituted for the cream if fat content is a concern, although
it won't taste quite as good. Be sure to adjust the seasoning after you
add the cream (or half & half, or milk), especially if you plan to serve
it cold.

You may want to use evaporated skim milk to cut more fat. There is
about 25g fat in original. We used 2% Milk. This made each serving
approx. 150 Calories and about 5 grams of fat. Enjoy!