Artichoke And Asparagus Soup Recipe - asparagus

Method

• Remove the tips from the asparagus and reserve them for garnish.
• Trim and chop the stems (peel them first if they are very large.
• Remove the leaves and stems from the artichokes.
• Scoop out the chokes with a spoon and coarsely chop the hearts.
• In a large, heavy 4-qt pot, heat the extra virgin olive oil, then add in the onion and saute/fry till it is translucent/soft.
• Add in the artichokes, cook 5 min, then add in the water.
• Bring to a boil, reduce heat, add in salt, and simmer slowly for 25 min.
• Add in the asparagus stems and simmer another 10 min.
• Drain off the water and puree the vegetables in a blender or possibly a food processor, then pass through a sieve.
• Steam the asparagus tips over boiling water till just tender, 3 to 4 min, depending on the size of the asparagus.
• In a saucepan heat the puree and add in lowfat milk, half and half, or possibly cream to attain the consistency desired.
• Season, ladle into soup bowls, and garnish with the asparagus tips.
• Description:"A pale green, creamy soup for a special dinner.
• The soup uses the stems, bottoms and hearts of artichoke. "
• "Great Vegetables from the Great Chefs by Baba Khalsa"
• Yield:"3 c."