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Asparagus Soup

Asparagus Soup


  • 1 tablespoon oil
  • 4 ounces shallots, peeled & quartered
  • 1-2 cloves garlic, peeled & crushed
  • 2 1/2 pounds fresh asparagus, ends removed
  • 6 ounces red potato, peeled & cut into 2 in cubes
  • 3 cups chicken stock
  • 4 teaspoons kosher salt
  • 2 teaspoons freshly ground pepper
  • 2 teaspoons dried basil


Place oil in a 4-quart saucepan over medium low heat. Add shallots and crushed garlic and saut over medium low heat for about 5 minutes. Do not allow the shallots and garlic to brown. While shallots are cooking, slice asparagus into disks in the cuisinart. When shallots are soft, add asparagus, and potato to saucepan and cook for about 6 minutes longer, until asparagus is bright in color. Add chicken stock. Bring to a boil and then reduce heat to low. Simmer for about 20 minutes until the vegetables are soft. Insert the hand blender into the saucepan, and bend on Low, using a gentle up-and-down motion until ingredients are well combined, about 30 to 45 seconds. Add water or chicken stock to achieve desired consistency. Add salt, pepper and basil.

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