Vegetarian Asperagus Bisque |
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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Creamy. Elegant and Healthy. Ingredients:
3t olive oil |
2 onions, chopped |
2 lbs. asparagus |
3 14 oz. cans vegetable broth |
3 bay leaves |
1-1 1/2 t. dried tarragon (to taste, but be careful as tarragon is very assertive) |
3 t. cream sherry |
1/2 cup evaporated whole milk |
3 t. sour cream (lite or no fat is ok) |
1-2 t. jalapeno hot sauce |
kosher salt to taste |
Directions:
1. Prepare the asparagus. Rinse and then bend each stalk until the bottom part naturally breaks off. Discard the bottoms. Cut off the tips on the diagonal and reserve them.
2. In a heavy pot, sauté the onions in olive oil until soft.
3. Add the asparagus, broth, bay leaves, tarragon and 1t. hot sauce and 2 T. sherry. The liquid should cover the vegetables. Add water if necessary. Bring to a boil, then reduce to simmer. Simmer covered for 40-60 minutes, or until the asparagus is very tender.
4. While the soup is cooking, blanch the asparagus tips. Bring a small pot or sauce pan of salted water to a boil. Add the tips and cook for about 2 minutes, until they become crisp-tender. When done, immediate cool in iced water. Drain and set aside.
5. When the asparagus is soft, add the condensed milk. Let cool a bit. Remove the bay leaves. Puree in a blender or with a hand blender. Blend in the sour cream. Reheat soup over low. Adjust the salt and hot sauce. Add 1 T sherry.
6. Serve topped with asparagus tips.
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