Wednesday, August 3, 2011
Asparagus is one of my husband's favorite vegetables. I'd been looking to make an asparagus soup for awhile, before coming across this one in one of my favorite soup book that we bought a couple years ago on a lovely trip to Ireland. This is isn't a traditional Irish soup by any stretch of the imagination, but the Irish sure do know how to make a good pot of soup. This cream of asparagus soup is nice and healthy, and a good, easy to make soup for spring or summer. I've been under quite a bit of stress lately (more of the crap that I seem luck enough to get in extra-large doses), so this was a nice and easy weekday soup that didn't further complicate my day. It's a perfect, quick and east weekday meal.
Cream of Asparagus Soup (adapted from Irish Soups & Breads)
16 spears of asparagus
1 cup potato, peeled and chopped
2 medium leeks
4 T butter or olive oil (I used extra virgin olive oil)
5 cups low sodium chicken stock
4 T non-fat sour cream (recipe calls for creme fraiche)
salt and pepper to taste
Cut off the tips of the asparagus and set aside for garnish. Chop off the lower portion of the stalks and discard. Cut up the remainder of the asparagus, and peel and cube the potato. Wash and finely chop the leeks. Blanch the tips of the asparagus in lightly salted water for five minutes and set aside.
Saute the asparagus (main portion), potatoes and leeks in canola oil or butter and cook for about five minutes. Then add the chicken stock and simmer for about 25-30 minutes. Puree in a food processor and add in the creme fraiche or sour cream. Serve and top with the asparagus tips, and some croutons, and season as desired.