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Easter Recipes
Easter Asparagus Soup
INGREDIENTS
1 tablespoon unsalted butter
2 large onions
2 ribs celery
2-1/2 pounds asparagus
5 cups fat free chicken broth
1/2 cup non-fat yogurt
Balsamic (or other) vinegar
Make: 5 cups.
PREPARATION
1. Melt butter over medium high in a Dutch oven. Meanwhile,
chop onion and celery, add to butter and sauté until
golden, stirring often.
2. Meanwhile, cut off and discard woody
ends from asparagus; cut remaining spears in one-inch lengths.
Add asparagus and sauté for 2-3 minutes. Add chicken
broth, cover and bring to a boil. Reduce heat to medium and
let simmer about 20 minutes or until asparagus is soft.
3. Remove from heat and purée with
an immersion blender or, in batches, in a blender. Stir in yogurt
or crème fraîche or cream. Season to taste with
salt and pepper.
4. Serve with a splash of vinegar.
