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1 lb. asparagus\n6 C. chicken stock or canned broth
\n1\/2 C. minced shallot
\n1 potato, grated
\nPepper to taste
\nPlain low-fat yogurt or low-fat sour cream for garnish
\nGrated lemon peel for garnish
\nSnipped fresh dill for garnish<\/p>\n
1 lb. asparagus
\n6 C. chicken stock or canned broth
\n1\/2 C. minced shallot
\n1 potato, grated
\nPepper to taste
\nPlain low-fat yogurt or low-fat sour cream for garnish
\nGrated lemon peel for garnish
\nSnipped fresh dill for garnish<\/p>\n
Peel and trim the asparagus, reserving the trimmings. In a large saucepan bring stock or broth 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 broth into a large saucepan and add the asparagus stalks, shallot, potato 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. In a food processor or blender puree the soup in batches until smooth, correct seasoning and return to saucepan. Heat until hot. To serve: ladle soup into bowls and garnish with reserved asparagus tips, yogurt, lemon peel and dill.<\/p>\n","protected":false},"excerpt":{"rendered":"
1 lb. asparagus 6 C. chicken stock or canned broth 1\/2 C. minced shallot 1 potato, grated Pepper to taste Plain low-fat yogurt or low-fat sour cream for garnish Grated lemon peel for garnish Snipped fresh dill for garnish Peel and trim the asparagus, reserving the trimmings. In a large saucepan bring stock or broth 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…<\/p>\n