Recipe Archives->Vegetarian->Asparagus Soup 03

Asparagus Soup
Serves 6.

1 pound fresh asparagus
4 1/2 cups vegetable stock
3 tablespoons butter
1 large onion, chopped
2 ribs celery, chopped
2 medium-sized potatoes, diced
salt and freshly-ground black pepper to taste
1 cup light cream or soy cream
fresh dill sprigs for garnish (optional)

Chop bottom half of asparagus spears into 2-inch lengths and place
in soup pot along with vegetable stock. Simmer, covered, for 20
minutes.

Remove asparagus with a slotted spoon and transfer to a colander
over a bowl, pressing on the stalks to get as much juice from them
as possible, then discarding the fibrous stalks. Add the extracted
juice back into the soup pot. In a large skillet over medium heat,
melt the butter and add the onion, stirring while cooking for 5
minutes. Chop the top half of the asparagus stalks into 1-inch
pieces. Add asparagus pieces, celery, and potato to onion and butter.
Season with salt and pepper, to taste. Cover the saucepan and allow
vegetables to cook for 5 minutes.  Add 1/2 cup of simmered stock
and cover saucepan again, cooking another 7 or 8 minutes, until
potato is tender, adding more liquid if the mixture gets too dry.

Process these cooked vegetables in a blender or food processor until
smooth, then add this puree back into the soup pot, adding cream.
Simmer for 5 minutes, then taste and add salt and pepper, if
necessary. May be served warm or chilled, garnished with a sprig
of fresh dill, if desired.

Printable version: asparagus-soup03.txt.