Hearty Asparagus Soup

This recipe came about because frankly because my law student budget was running a little tight and I had no idea what to with a big bunch of asparagus I had bought for cheap but were getting ready to go bad. For anyone how has ever been on some sort of diet, you know that roasted or steamed asparagus can be standard fare in the meal plan. You also know that steamed or roasted asparagus can get real boring REAL FAST. Now I will admit making a huge pot of soup in the middle of the hottest week of summer was not really my best thought out plans. But this soup was really amazing and the flavors are perfectly comforting and hearty no matter the season.

Ingredients:

1 bunch green asparagus stalks (roughly 23-30 stalks)

7 cups low sodium vegan chicken stock or vegetable stock *I had a little of both left over so I just did half of each. Be sure to get low sodium so you can control the salt content yourself. Also keep in mind celery when cooked becomes highly concentrated with salt

3 tbsp Olivio *Can use unsalted butter or nondairy butter substitute

1-2 stalks celery finely chopped (1 large or 2 medium)

3/4 cups minced shallots (roughly 2 large shallots)

1 cup minced leeks (white part only; well rinsed)

1 tbsp minced garlic

1/4 teaspoon ground white pepper

1/2 cup fat free sour cream (garnish)

1/4 cup grated parmesan (garnish)

Directions:

Trim tips from asparagus (1-1.5 inch in length). Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2 inch pieces.

In a medium stockpot bring stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor (20-30 min). Remove the woody stems and discard; reserving the stock.

Add the decorative asparagus tips to the stock and blanch until tender (1 min max). Remove with a strainer and refresh the tips in an ice water bath. Drain on paper towels and set aside for garnish. Reserve the stock.

In a medium pot melt Olivio over medium heat. When foamy add shallots, leeks and celery and cook until tender. Add garlic and cook until fragrant (1 min). Add chopped asparagus stalks and pepper and cook; stirring continually for 2 min. Add vegetable mixture to the stock and simmer until asparagus is tender. Remove from heat.

With a hand immersion mixer or in batches in a food processor, puree the soup until smooth. Season to taste with salt. If serving the soup right away, return to medium heat and add sour cream and decorative asparagus tips. Cook until soup is warmed through and serve.

If serving later, do not add sour cream and let cool at room temperature. Cover and refrigerate. Just before serving add 1 tbsp of sour cream and some asparagus tips. Warm gently over medium heat, sprinkle with parmesan cheese and enjoy.

Nutrition Facts: Makes 4-6 servings; calculated for 2 cup serving

calories 219; grams 654; fat 7.5g; saturated fat 2g; protein 8 g; carbs 25g; sodium 1206mg; fiber 3g; sugar 11g