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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe is no different. Its from Diana Shaw's book, The Essential Vegetarian Cookbook. Ingredients:
1 1/2 lbs asparagus, trimmed,pared and cut into thirds |
1 shallot, sliced |
2 large potatoes, preferably yukon gold,peeled and sliced |
4 cups vegetable broth |
6 fresh mint leaves |
1 teaspoon grated lemon, zest of |
salt & freshly ground black pepper |
minced fresh chives (to garnish) |
minced scallion top, for garnish |
Directions:
1. In a large saucepan combine the asparagus, shallot, potatoes, vegetable broth, mint and lemon zest.
2. Bring them to a boil over medium-high heat.
3. Cover, reduce the heat to medium-low, and simmer until the potatoes are tender enough to puree, about 20 minutes.
4. Puree the soup with an immersion blender, or in a food processor.
5. If using a food processor, transfer the soup back to the saucepan.
6. Heat the soup to warm it through.
7. Season with salt and pepper and garnish each serving with a sprinkle of chives and scallion greens.
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