Asparagus Soup
4 oz shallots, peeled and quartered
1 clover garlic peeled
1 1/2 lbs asparagus, tips cut off, stalks cut into 2-inch lengths
2 tbsp oil
3 cups vegetable or chicken stock
- With food processor running, drop shallots and garlic through the feed tube and process to chop. Remove and reserve.
- With slicing disc in food processor, first put in asparagus stalks and then potatoes in feed tube and slice.
- Heat oil in sauce pan on medium low heat. Add shallots and garlic, stir to coat.
- Reduce heat to low and cook until vegetables are softened, about five minutes.
- Add, asparagus, potatoes, and stock and bring to a boil.
- Reduce heat, cover loosely and simmer until vegetables are tender, about 15 minutes.
- Puree and season with salt and pepper to taste.
Yum!!