Well, It’s been about 5 months since I’ve managed to get any updates on this little blog of mine. Time to play a bit of catch up.
You can still find asparagus in the grocery stores, but you do get some of the best color when you pick those stalks fresh at the beginning of Spring. Here in Texas, we sort of skip over the cool spring and seem to get right into Summer. I had a really tasty Asparagus Soup @ California Kitchen but was sure that it was full of cream & calories. I found found this recipe from Whole Foods. They use a potato to gain some of the bulk you would get from heavy cream. Way better for you.
This is a really great tasting soup and can be the main focus of the meal. Play around with the toppings. Chives and croutons are perfect on here.
Creamy Asparagus Soup
1 tablespoon butter
1 large leek, white and light green parts only, cleaned and cut into 1-inch pieces
4 cups low-sodium chicken broth
1 medium Yukon gold potato, peeled and cut into 1-inch pieces
1 bunch asparagus (about 1 pound), woody stems snapped off and discarded, spears cut into 1-inch pieces
1/3 cup low-fat sour cream
Sea salt and ground pepper
2 tablespoons chopped chives
Melt butter in a medium pot over medium low heat. Add leeks and cook, stirring often, until tender, about 10 minutes. Add broth and potatoes and bring to a boil. Reduce heat to medium low, add asparagus and simmer gently until potatoes and asparagus are tender, 10 to 15 minutes. Remove pot from heat ad set aside to let cool slightly.
Carefully transfer soup to blender in batches and purée until smooth. Return soup to pot and bring to a boil. Remove from heat, whisk in sour cream and season with salt and pepper. Ladle soup into bowls, garnish with chives and serve.