Creamy Asparagus Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 1 tablespoon unsalted butter
• 4 ounces shallots, peeled and quartered
• 1 -2 garlic clove, peeled and crushed
• 2 1/2 lbs fresh asparagus, tough ends removed and cut into 3/4 inch pieces
• 6 ounces red potatoes, peeled, cut into 1/2 inch cubes
• 1/2 cup dry wine or 1/2 cup vermouth
• 3 cups fat-free low-sodium chicken broth
• 1 1/4 teaspoons kosher salt
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon dried basil
• 1/2 cup heavy cream or 1/2 cup half-and-half

Recipe

• 1 melt butter in a 4-quart saucepan over medium low heat.
• 2 add shallots and crushed garlic and saute over medium low heat for about 5 minutes. do not allow to brown.
• 3 when shallots are soft, add asparagus, reserving the tips for garnish, and potato to saucepan and cook for about 6 minutes, until the asparagus is bright in color.
• 4 add wine. raise the heat to bring the wine to a boil. reduce the wine until a scant tablespoon remains.
• 5 add chicken stock. bring to a boil and then reduce heat to low.
• 6 simmer for about 20 minutes until the vegetables are soft.
• 7 while simmering, blanch asparagus tips and dry.
• 8 use immersion blender, or transfer to blender/food processor and blend 30 to 45 seconds.
• 9 return to pot if necessary.
• 10 add salt, pepper and basil.
• 11 stir in cream.
• 12 serve soup hot, garnished with reserved asparagus tips.