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Fresh Asparagus Soup
Description
Fresh asparagus puréed with onion, potato, garlic, basil and a splash of half-and-half makes the perfect springtime soup. Fabulous as a first course or to serve with sandwiches or quiche.
Ingredients
- 4 cups Reduced Fat/reduced Sodium Chicken Broth
- 1 cup Water
- 1 whole Small Yellow Onion, Coarsely Chopped
- 6 ounces, weight Russet Potato ( Peeled, Cubed)
- 1 pound Asparagus (washed, Ends Trimmed)
- 2 teaspoons Minced Garlic
- 1 teaspoon Coarse Ground Garlic Salt
- ¼ teaspoons Ground Black Pepper
- ⅛ teaspoons Dried Basil
- 1 dash Dried Rosemary
- 3 Tablespoons Fat Free Half And Half (any Dairy Would Work In A Pinch)
Preparation
In a large pot bring the broth, water, onion, potatoes, asparagus, and seasonings to a boil. Stir occasionally until vegetables are soft, about 10 minutes or until fork tender. Using an immersion or hand blender (or carefully transfer and process in small batches in a standing blender) purée until smooth. Stir in the half-and-half.
That’s it, that’s all. Super simple! This soup is perfect to serve with grilled sandwiches for a quick homemade dinner.
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