Recipe
Author
Hy-Vee Seasons Magazine
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Description
For a light lunch or dinner, we like to top this creamy soup with shredded rotisserie chicken and a dollop of sour cream or Greek yogurt.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. fresh asparagus, trimmed | ||
| 1 large russet potato, peeled and cubed (about 11 oz) | ||
| 3 c. Hy-Vee chicken broth | ||
| ¼ c. chopped green onion | ||
| ¼ tsp. dried tarragon | ||
| 2 tbsp. chopped fresh basil, plus additional for garnish | ||
| ⅛ tsp. ground white pepper | ||
| ½ c. Hy-Vee half-and-half | ||
| Hy-Vee sour cream, optional |
Directions
- Chop asparagus into 2-inch pieces. Set a few asparagus tips aside for garnish; place remaining asparagus in large saucepan. Add potatoes, chicken broth, green onion, tarragon, basil and white pepper. Bring to boiling. Simmer, uncovered, for 10 minutes or until potatoes are very tender. Remove from heat and cool for 10 minutes.
- Meanwhile, boil reserved asparagus tips for 3 to 4 minutes or until crisp-tender.
- Carefully transfer asparagus mixture to a blender container. Cover and blend until smooth. Stir in half-and-half.
- To serve, dollop each serving with sour cream, if desired, and garnish with asparagus tips and additional chopped fresh basil. Serve soup warm or chilled.
Nutrition facts
Servings
140 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 10mg
- Sodium: 750mg
- Total Carbohydrates: 23g
- Protein: 6g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 25%
0%
Iron 15%
0%
Calcium 8%
Recipe Source:
Hy-Vee Seasons Spring 2011.