Very creamy and tasty for a spring - summer dinner.
Serves 6
1.5lb asparagus
olive oil
2 cloves garlic, minced
1 onion, chopped
2c. low sodium chicken broth
2 medium white potatoes, chopped
1c. low fat milk (I used fat free)
salt and pepper to taste (keep it light)
GARNISH
*We just used the parmesan cheese, slivered basil, and finely chopped red bell pepper, but here are the other items from the original recipe to add:
-multigrain croutons, homemade (cubed bread sauteed in olive oil)
-grated parmesan cheese
-finely chopped red bell pepper
-cooked crabmeat
-slivered fresh basil
Wash and cut off bottom 2 inches of asparagus. Cut in one inch pieces. Set aside.
Heat 1T oil in large saucepan on med-high. Add garlic and onion and cook until translucent. Add broth and one cup water and bring to a boil.
Add potatoes and asparagus. Mix. Bring to a simmer and cover. Cook for 20 minutes.
Working in batches, transfer mixture to a blender and puree until smooth. Return to saucepan off heat and add milk, salt and pepper.
Serve immediately.
