Asparagus Soup

1. 1

   Peel and trim the asparagus, reserving the trimmings.

2. 2

   In a large saucepan bring stock or broth to a simmer, add trimmings and let stand 15 minutes.

3. 3

   Rinse spears, pat dry and cut into 1 1/2 pieces, reserving tips.

4. 4

   Strain stock or broth into a large saucepan and add the asparagus stalks, shallot, potato and salt and pepper to taste.

5. 5

   Bring the liquid to a boil over high heat and simmer the mixture, stirring occasionally, for 25 minutes, or until asparagus is tender.

6. 6

   Meanwhile, in a saucepan of boiling salted water blanch the asparagus tips until just tender, drain and refresh.

7. 7

   In a food processor or blender puree the soup in batches until smooth,correct seasoning and return to saucepan.

8. 8

   Heat until hot.

9. 9

   To serve: ladle soup into bowls and garnish with reserved asparagus tips,yogurt, lemon peel and dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.