guilt-free cream of asparagus soup

Ingredients

• Servings: 6
• 2 small boiling potatoes
• 1/4 cup fat-free sour cream
• 1 pound asparagus
• 6 cups vegetable broth
• 2 tablespoons olive oil
• 1 cup chopped onion
• 2 cloves garlic, crushed
• 1 (8 ounce) package sliced fresh mushrooms
• 1 clove garlic, crushed
• 1/4 cup dry white (optional)
• 1 pinch cayenne pepper
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• place the potatoes into a small pot with enough water to cover; bring to a boil, then reduce heat to medium-low, place a cover on the pot, and simmer until tender, about 20 minutes.
• drain the potatoes and transfer to a bowl; add the sour cream and mash lightly; scrape into the bowl of a blender.
• cut asparagus into 3 parts: woody ends, tips, and center pieces.
• combine the woody ends of the asparagus with the vegetable broth in a stockpot; bring to a boil and cook until the woody ends are tender. remove woody ends with a slotted spoon and discard.
• remove 2 tablespoons broth to a bowl with the asparagus tips. transfer remainder of stock to blender with the potatoes.
• chop the middle segments of the asparagus.
• heat olive oil in a skillet over low-heat; cook and stir the chopped asparagus, chopped onion, and 2 crushed cloves garlic in the hot oil until the asparagus is tender, about 10 minutes. add to the broth in the blender, reserving oil in the skillet.
• blend the mixture in the blender on high until smooth and creamy; return to the stockpot.
• cook and stir the sliced mushrooms and 1 crushed garlic clove in the remaining oil over medium-low heat until the mushrooms soften, 3 to 5 minutes. add the white ; cook another 1 to 2 minutes. stir the mushroom mixture into the soup.
• heat the asparagus tips and broth in the microwave for 2 minutes; stir into the soup.
• season the soup with cayenne pepper, salt, and black pepper.