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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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One glance at the ingredients and I just loved the sound of this recipe. When I made it, I was not disappointed. It can be served hot or cold, depending on the time of year, your personal preferences and what else you are serving on the day - or evening. Adapted from Rodale's 'Savory Soups and Stews: 100 Hassle-Free Homemade Meals'. Ingredients:
1 1/4 lbs fresh asparagus, trimmed and chopped |
1 cup celery, chopped |
1 yellow onion, finely chopped |
2 garlic cloves, finely chopped |
3 cups chicken broth |
1 cup white wine |
1/2 teaspoon lemon zest |
2 tablespoons fresh lemon juice |
1 pinch white pepper, to taste |
3/4 cup whipping cream |
Directions:
1. In a large pot, combine the asparagus, celery, onion and garlic with the chicken broth and - over a high heat - bring to the boil.
2. Reduce the heat to low and simmer for 10-15 minutes, then allow to cool slightly.
3. Process in a blender or food processor until smooth.
4. If serving hot, return to the pot, stir in the remaining ingredients until well-combined and heat the soup until warm. Do not allow it to come to the boil.
5. If serving cold, transfer to a serving dish, stir in the remaining ingredients until well-combined.
6. Serve with warm crusty rolls.
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