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Asparagus And Potato Bisque

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Ingredients
  Potato 1 Large, peeled and diced
  Onion 1 Small, chopped
  Water/Chicken stock 1 1⁄2 Cup (24 tbs)
  Fresh asparagus 1 Pound
  Lemon juice 2 Teaspoon
  2 % milk 1 Cup (16 tbs)
  Plain low fat yogurt 1⁄2 Cup (8 tbs)
  Freshly ground pepper To Taste
  Nutmeg 1 Pinch
  Salt To Taste
Directions

In saucepan, combine potato, onion, and water or chicken stock; cover and simmer until potato is nearly tender, 5 to 10 minutes.
Meanwhile, cut asparagus into about 1 1/2-inch lengths (4 cm).
Add to potato mixture; cover and simmer for 5 minutes or until asparagus is tender.
Using slotted spoon, remove asparagus tips and let cool in cold water to prevent further cooking.
Drain and reserve for garnish.
In food processor or blender, puree asparagus-potato mixture; add lemon juice.
Pour into bowl; cover and refrigerate until chilled.
Stir in milk and yogurt; season with salt, pepper and nutmeg to taste.
Serve cold or reheat.
Garnish each serving with reserved asparagus tips.
Makes 6 servings, 3/4 cup/1 75 ml each.

Recipe Summary

Cuisine: 
French
Course: 
Side Dish
Method: 
Blending
Dish: 
Soup
Ingredient: 
Vegetable

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