Asparagus Soup

I have always liked vegetables from all around the world. So this time it was asparagus and thought about giving it a try. I have eaten asparagus straight out of the can, but never really prepared anything with it. So here it is my vegetarian version of Asparagus soup.



And it is followed by roasted asparagus which my 4 year old loves.

You will need:


1 pound asparagus
6 cups vegetable stock or just plain water
1/2 cup minced onion
1 potato, grated
Salt and freshly ground pepper to taste
Plain low-fat yogurt or low-fat sour cream for garnish
Couple of asparagus tips for garnish




Peel and trim the asparagus, reserving the trimmings.

In a large saucepan bring stock or water to a simmer, add trimmings and let stand 15 minutes. Rinse spears, pat dry and cut into 1 1/2 pieces, reserving tips. Strain stock or water into a large saucepan and add the asparagus stalks, onions, potato and salt and pepper to taste. Bring the liquid to a boil over high heat and simmer the mixture, stirring occasionally, for 25 minutes, or until asparagus is tender.
Meanwhile, in a saucepan of boiling salted water blanch the asparagus tips until just tender, drain and refresh. Puree the soup in a food processor or blender in batches until smooth, adjust seasoning and return to saucepan. Heat until hot.
To serve: ladle soup into bowls and garnish with reserved asparagus tips, sour cream, or yogurt.











For Roasted Asparagus you will need:

1/2 pound asparagus spears washed (trimmed and peeled)

2 tbsp olive oil
salt and pepper to taste



Preheat the oven to 400 degrees


Pat dry the asparagus spears and coat them with olive oil. Spread them on cookie sheet and sprinkle salt and pepper to taste. Roast the asparagus for 20 minutes or until crisp tender.
Serve as a side dish or eat just like that.