Asparagus Soup

I made this today. The potato made it very creamy. The soup has relatively very little fat. John said it was very good. He did think it was split pea soup when he was eating it. Silly.

This will be the appetizer at the RS progressive dinner.

Asparagus Soup - Lynne H.

Makes: 8 appetizer servings

Prep: 10 minutes

Cook: 20 minutes

1 onion

1 bunch asparagus, ends trimmed (16-18)

2 Tblsp. unsalted butter

3 cups chicken broth

1 medium-size potato, peeled and diced

1 tsp. salt

1/4 tsp. dried dill

1/8 tsp. white or black pepper

1. Cut tips from asparagus. Set aside. Chop remaining stalks into 1/2-inch pieces. Melt butter in a 4-quart saucepan over medium heat. Add onion; cook 3 minutes. Add asparagus stalks and cook an additional 2 minutes. Add broth, potatoes, salt, dill and pepper. Bring to a boil.

2. Reduce heat to medium-high and cook 10 to 12 minutes, uncovered, until potatoes are very tender. Meanwhile, place asparagus tips in a small glass bowl with 1 tablespoon water. Cover with plastic wrap and microwave on HIGH for 1 minute.

3. Remove soup from heat and puree until smooth. Serve warm or chilled, garnished with asparagus tips.