Diane Henderiks’ Velvet Asparagus & Leek Soup
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Description
An easy to make, delicious and light soup course!Ingredients
4 medium leeks (white and pale green parts only); cleaned and thinly sliced
2 teaspoons minced shallots
2 teaspoons garlic powder
1 tablespoon butter
2 1/2 pounds asparagus; trimmed & sliced
2 quarts chicken stock
4 medium potatoes; peeled and coarsely chopped
1C evaporated skim milk
1/2 teaspoon True Lemon (2 packets)
1 teaspoon salt
Directions
1. In a large soup pot, saute the leek, shallots and garlic in butter until tender.
2. Add the asparagus stems, stock and potatoes. Simmer until the asparagus and potatoes are tender – about 45 minutes.
3. Puree the soup with a high powered blender or immersion blender. Strain the soup through a fine mesh sieve to remove the asparagus fibers.
4. Stir in the evaporated skim milk, TrueLemon and salt.
5. Garnish each serving with a Parmesan crisp.*
*For crisps, grate Parmigiano Reggiano, using a third cup grated for every crisp you want to make. Heat a non-stick pan to medium or slightly higher. No oil is needed. Sprinkle Parmigiano evenly over the pan and melt well for 2-3 minutes, until the cheese browns a little. When melted and slightly brown, remove to a paper towel to cool.
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