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Ingredients

• 1 tablespoon extra-virgin olive oil
• 3 medium shallots, diced small (about 1/4 cup)
• 1 garlic clove, minced
• 1/2 teaspoon kosher salt
• 12 small asparagus spears, tips and bottoms removed, sliced 1/4-inch thick (about 1 cup)
• 4 cups organic vegetable stock
• 1 medium-size potato, diced into 1/4-inch cubes (about 3/4 cup)
• 1 sprig fresh thyme
• 1 teaspoon fresh-squeezed lemon juice
• Pinch of ground white pepper
• Pinch of sea salt
• Garlic croutons, bagel crisps or roasted asparagus tips for garnish
  

Cooking Instructions

1. In a medium saucepan, warm olive oil over medium-low heat; Add shallots, garlic and salt; sweat vegetables on low heat until shallots are soft and translucent, about 5 minutes. Add asparagus to saucepan and cook 5 minutes more.
2. Add vegetable stock, potatoes and thyme. Cover and bring to a boil; skim foam off the top with a ladle.
3. Lower heat and simmer about 30 minutes with lid slightly ajar. Stir occasionally.
4. Remove from heat; discard thyme sprig. Puree soup in blender in batches, 1-2 cups at a time, until smooth. (Safety tip: Cover top of blender with a thick kitchen towel while you puree to keep hot liquid from splattering.)
   Strain pureed soup through a large fine-mesh strainer to remove any remaining lumps. Return soup to saucepan.
5. Season soup with lemon juice, pepper and salt to taste. Garnish and serve immediately.
   

Tips & Tricks

Preparation Time:

15 minutes

Cooking Time:

30 minutes

Ready In:

45 minutes

Servings:

4

Description

Spring's Favorite Vegetable -- Asparagus -- Stars In This Hearty Soup, Which Also Includes Shallots, Potato, And Thyme. It's The Perfect  Starter Or Appetizer For An Earth Day Feast, Or For Any Time You Want A Fresh And Filling Soup.

Kaboose

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