Creamy Asparagus and Shallot Soup
This delightful creamy asparagus and shallot soup is a blend of wholesome vegetables, providing a deliciously low-calorie and low-fat meal. Fresh asparagus, tender Yukon Gold potatoes, and aromatic shallots and garlic come together to create a velvety soup that's perfect as a nutritious appetizer or a light main course. Prepared using a trusty food processor for the smoothest texture, this soup is as pleasing to the palate as it is easy on your diet.
6
Servings
N/A
Calories
11
Ingredients
Ingredients
shallots
4 ounces (peeled)
garlic cloves
4 (peeled)
asparagus
1.5 pounds (washed, tough ends removed, a few tips reserved for garnish)
Yukon Gold potatoes
8 ounces (peeled and cut to fit processor)
butter
1 teaspoon (melted)
ground thyme
1 teaspoon (none)
fat-free chicken broth
3 cups (none)
lemon juice
1/2 teaspoon (freshly squeezed)
salt
1 teaspoon (none)
white pepper
1/2 teaspoon (ground)
low-fat sour cream
1 teaspoon (for garnish)
Instructions
1
Prepare the asparagus by washing and removing the tough ends. Reserve a few tips for garnish.
2
Cut the Yukon Gold potatoes into chunks that fit through the food processor's feed tube.
3
Using a Cuisinart with the "S" blade, finely process the shallots and garlic. Remove them from the processor and set them aside.
4
Switch to the 4mm slicing blade in the processor and slice the asparagus and potatoes.
5
In a large saucepan, melt the butter over medium heat. Add the processed shallots and garlic, sautéing them briefly until fragrant.
6
Incorporate the sliced asparagus and potatoes into the saucepan, then pour in the chicken broth. Bring the mixture to a boil, reduce the heat, and let it simmer for about 15 minutes.
7
Strain the mixture, keeping the liquid aside.
8
Return the solid ingredients to the processor with the "S" blade and add approximately 1 cup of the reserved broth while processing to achieve a smooth puree.
9
Combine the puree with the remaining broth back into a clean saucepan. Reheat gently over low heat and season with ground thyme, salt, white pepper, and lemon juice, adjusting to taste.
10
Serve the soup hot, garnished with the reserved asparagus tips and a dollop of low-fat sour cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this soup recipe?
The recipe is for Creamy Asparagus and Shallot Soup.
How many servings does this soup recipe yield?
This recipe makes 6 servings.
Is this asparagus soup low-fat?
Yes, the recipe is designed to be low-fat, using fat-free chicken broth, only one teaspoon of butter, and low-fat sour cream for garnish.
What type of potatoes should I use for this soup?
The recipe specifically calls for Yukon Gold potatoes for their creamy texture.
How much asparagus do I need?
You will need 1.5 pounds of fresh asparagus.
How do I prepare the asparagus before cooking?
Wash the asparagus, remove the tough ends, and reserve a few tips to use later as a garnish.
What equipment is needed to achieve the creamy texture?
A food processor, such as a Cuisinart, is used with both an 'S' blade and a 4mm slicing blade.
How many cloves of garlic are in this recipe?
The recipe uses 4 peeled garlic cloves.
How much broth is required?
You will need 3 cups of fat-free chicken broth.
What blade is used to process the shallots and garlic?
The 'S' blade is used to finely process the shallots and garlic.
Which blade is used for the asparagus and potatoes?
A 4mm slicing blade is used to slice the asparagus and potatoes.
How much butter is used to sauté the aromatics?
Only 1 teaspoon of melted butter is used.
How long should the soup simmer?
The soup should simmer for approximately 15 minutes after reaching a boil.
What is the process for pureeing the soup?
Strain the mixture, then return the solid ingredients to the processor with the 'S' blade and 1 cup of the reserved broth to create a smooth puree.
What seasonings are used to flavor the soup?
The soup is seasoned with ground thyme, salt, white pepper, and lemon juice.
How much lemon juice should I add?
Add 1/2 teaspoon of freshly squeezed lemon juice, or adjust to your personal taste.
What are the recommended garnishes?
Garnish with the reserved asparagus tips and a dollop of low-fat sour cream.
Can I use white pepper instead of black pepper?
Yes, the recipe specifically calls for 1/2 teaspoon of ground white pepper to maintain the soup's light color.
How many ounces of shallots are needed?
The recipe requires 4 ounces of peeled shallots.
Is this soup served hot or cold?
This soup is served hot.
What is the primary category for this recipe?
The category for this recipe is Vegetable.
What is the weight of the potatoes used?
The recipe uses 8 ounces of Yukon Gold potatoes.
Does this recipe use dried or fresh thyme?
The recipe calls for 1 teaspoon of ground thyme.
How much salt is included in the seasoning?
The recipe includes 1 teaspoon of salt.
Can this soup be used as a main course?
Yes, it is suitable as either a nutritious appetizer or a light main course.
What makes the soup's texture velvety?
The combination of Yukon Gold potatoes and the pureeing process in the food processor creates a velvety texture.
What should I do with the liquid after simmering the vegetables?
Strain the mixture and set the liquid aside; you will use some for pureeing and the rest for the final soup base.
Is the garlic processed with the shallots?
Yes, both the shallots and garlic are processed together using the 'S' blade.
Should the potatoes be peeled?
Yes, the potatoes should be peeled and cut to fit the processor's feed tube.
What tags are associated with this recipe?
The tags include asparagus, low-fat, vegetable soup, healthy, and creamy.