Friday, April 26, 2013

Provencal Cream of Asparagus Soup ....... ( no milk or cream)

1 Pound of Asparagus ( about 18 spears), trim woody ends, peel, steam until tender.
2 TBS Butter
1 Large Onion
2 Large Potatoes
2 C Broth, Vegetarian Chicken ( I use a bulk powder) or regular Chicken Broth for non Vegetarians.
1 TBS Fresh Tarragon, chopped

Cut Asparagus into 2" pieces
Peel and Cube the Potatoes
Chop the Onion

Saute the Onion in the Butter for 5 minutes.
Add Potatoes
Continue cooking 2 minutes
Add Asparagus
Continue cooking 1 minute
Add Broth and Tarragon and bring to a boil.

Reduce heat, cover and simmer 10 minutes.

Puree the soup in the pot with an immersion blender (a stick blender) until smooth. You can also use a regular blender, just remember that it has to be done in small batches when the soup is hot.

Season to taste with Salt and Pepper.

Peace in the Kitchen!

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