Dhanson: Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=~45 min |Source=''The Daily Soup Cookbook'' (pg 21) |Yield=~10 cups |Rating={{Very Good}} }} === Ingredients === * 2 T canola oil *..."

2020-04-05T18:44:49Z

Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=~45 min |Source=''The Daily Soup Cookbook'' (pg 21) |Yield=~10 cups |Rating={{Very Good}} }} === Ingredients === * 2 T canola oil *..."

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{{RecipeSummary
|PrepTime=20 min
|CookTime=~45 min
|Source=''The Daily Soup Cookbook'' (pg 21)
|Yield=~10 cups
|Rating={{Very Good}}
}}
=== Ingredients ===
* 2 T canola oil
* 1 large Spanish onion, chopped
* 2 celery stalks, chopped
* 2 carrots, peeled and chopped
* 3 t kosher salt
* 2 t dried thyme leaves
* 2 bay leaves
* 2 t mustard seeds
* 1/4 t ground white pepper
* 6 c vegetable stock
* 1 medium potato, peeled and grated
* 2 lbs fresh asparagus, stems peeled and sliced into 1/2-inch thick rounds, tips set aside
* 1 t minced fresh garlic
* 2 T chopped fresh dill
* cream, optional

=== Preparation ===
Heat the oil in a large stockpot over medium heat. Add the onion, celery, and carrots and sweat 4 minutes, until tender.

Add the salt, thyme, bay leaves, mustard seeds, and pepper and stir to coat the vegetables.

Add stock, potato, and asparagus rounds and bring the mixture to a boil. Reduce heat, partially cover and simmer for 30 minutes.

Remove the bay leaves, puree half of the soup in a blender or food processor, and return puree to the pot.

Add the asparagus tips and simmer 4 minutes.

Remove from the heat and stir in the garlic and cream (if using). For a less intense garlic flavor, add it with the onions.

To serve, ladle the soup into bowls and garnish with fresh dill.

[[Category:Soup]]

Creamless Asparagus - Revision history

Dhanson: Created page with "{{RecipeSummary |PrepTime=20 min |CookTime=~45 min |Source=''The Daily Soup Cookbook'' (pg 21) |Yield=~10 cups |Rating={{Very Good}} }} === Ingredients === * 2 T canola oil *..."