While this is completely seasonally irrelevant, I couldn’t wait to post this recipe when I thawed and then microwaved a batch I had prepared in late Summer. Much to my surprise, the texture had not changed at all. This wouldn’t be all that much of a shocker if it were full of heavy cream, but the “cream” in its title refers mostly to its smooth texture and the addition of a little low-fat sour cream. It wouldn’t easily fall into the 100 calorie or less format otherwise.
Why anyone would want a pasty-white, flavorless cream soup when they could make this verdant, robust homage to the loveliest of vegetables, I do not know.
Cream of Asparagus Soup
4c vegetable broth
1 small yellow onion
1 1/2lb asparagus
1 stalk celery
6oz cooked potato (Dutch creamers yield the best texture)
5T light sour cream
I am almost ashamed at how easy this one was. Bring the broth to a low boil in a medium pot. Dice the onion and celery and add them to the broth. Cook for about five minutes and toss in the asparagus–chopped however you’d like. Reduce to a simmer and cook until the asparagus is tender but still bright green. Six or seven minutes should be plenty of time.
Next, toss the whole enchilada into your food processor with the potato—I highly recommend putting it through a ricer—and sour cream. Whiz it up on high for a good two to three minutes. Make sure you leave a vent for the steam to escape or you will look like an Exorcist extra. Add salt and pepper to taste. Be careful, white pepper can be sneaky.
This soup is perfect as is, or with the addition of a cooked asparagus tip or (if you’re feeling super-luxurious) crab meat garnish.
(Recipe makes 6 8oz servings.)
Nutrition Facts for 1 8oz serving:
Total Fat: 1.3g
Total Carbs: 13.4g
Dietary Fiber: 2.7g
(Nutritionals generated by SparkRecipes.)