Pureed Asparagus Soup
"Anyone who's read the other recipes I've posted knows I'm a big fan of "Quick & Easy". This recipe is no different. Its from Diana Shaw's book, The Essential Vegetarian Cookbook."
photo by Bergy
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 1⁄2 lbs asparagus, trimmed,pared and cut into thirds
- 1 shallot, sliced
- 2 large potatoes, preferably yukon gold,peeled and sliced
- 4 cups vegetable broth
- 6 fresh mint leaves
- 1 teaspoon grated lemon, zest of
- salt & freshly ground black pepper
- minced fresh chives (to garnish)
- minced scallion top, for garnish
directions
- In a large saucepan combine the asparagus, shallot, potatoes, vegetable broth, mint and lemon zest.
- Bring them to a boil over medium-high heat.
- Cover, reduce the heat to medium-low, and simmer until the potatoes are tender enough to puree, about 20 minutes.
- Puree the soup with an immersion blender, or in a food processor.
- If using a food processor, transfer the soup back to the saucepan.
- Heat the soup to warm it through.
- Season with salt and pepper and garnish each serving with a sprinkle of chives and scallion greens.
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Reviews
-
Very tasty soup - I used Basil instead of mint. I used asparagus stalkes ( bottom part that I had in the freezer) - Not the whole bottom part but about 2" below where the asparagus snaps. -
This was quite a nice simple soup. I had three lbs of asparagus from thanksgiving that I completely forgot to cook- this used up half. Plus I had mint leaves left from another recipe, so it was just perfect. I added about 1/2 c. white wine and used a splash of lemon juice instead of zest. Didn't have the chives and scallion tops, but we didn't miss them. DH and I both had generous helpings for dinner, and I was able to tuck three servings in the freezer for lunches. Thanks for helping me use up my asparagus! -
This tasted so nice and fresh! I added a little cauliflower to the soup and used dried mint. Thank you for a wonderful soup!
Tweaks
-
Very tasty soup - I used Basil instead of mint. I used asparagus stalkes ( bottom part that I had in the freezer) - Not the whole bottom part but about 2" below where the asparagus snaps.
RECIPE SUBMITTED BY
Moody
USA
I live in Canada, and I work in the restaurant industry (not a chef!). Don't have a favorite cookbook, but I love these internet sites, (especially this one, where you can get the dietary info - that's cool). I'm pretty passionate about animals, and about my health, (regardless of what my beer and cigarette habit might say about me!). The majority of food I like to eat is vegetarian, if not, vegan. I am able to enjoy a good steak every now and again, however. As long as I don't have to cook it. (I hate cooking meat - makes such a mess...) I have recently had a month off - I took the time to backpack around Mexico by myself. Crazy? Nah. Well, maybe...
