This is a delightful soup that is very creamy and satisfying. It is also very low
in calories, especially if you use a non fat half and half.
Ingredients:
2 teaspoons Olive Oil
1 Onion chopped
2 medium firm potatoes, about 8 oz. red, yukon, or white.
1/2 teaspoon dill
2 Cups Chicken broth
1 lb. or so Fresh asparagus
snapped, dispose of fiberouos bottom part.
1 cup half and half ( fat free half and half for lo cal)
1 /4 cup flour
1/4 teaspoon salt
salt and pepper
Slurry ( 1/4 cup flour an |
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Dice the potatoes, onions and celery in a medium dice, line up the asparagus and cut it into 3 or 4 sections like so.
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Measure out the Chicken broth and the half and half
Mix the flour into the half and half
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Measure out the salt and dill
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Heat the olive oil and saute the celery and onions till tender.
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Add the broth and the asparagus, onions, potatoes, and spices
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Simmer for 15 minutes or so till the potatoes and asparagus are tender.
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Add the half and half and flour mix and cook till thickened.
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Use a hand held immersion blender or put the soup in batches in the blender,
*** note cover tightly with lid of blender, then rag and your hand holding firmly or the pressure from the hot soup will go right out the blender.
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Garnish with the sour cream in a creative way,
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You can serve it chilled also in a martini glass.
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