Dill and Asparagus Puree

By • April 15, 2015 2 Comments

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Author Notes: This simple-to-prepare soup really shines when asparagus is at its peak growing season. If you're making it during the winter, try substituting half the asparagus with broccoli for a more robust flavor. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/dill-and-asparagus-puree Healthline

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Serves 6

  • vegetable cooking spray
  • 1 large onion, diced
  • 1 teaspoon garlic, minced
  • 1/4 cup dry white wine
  • 3 pounds asparagus, trimmed and roughly chopped
  • 1-2 tablespoons fresh dill, chopped
  • 2 tablespoons extra virgin olive oil
  • 4 cups reduced-sodium chicken broth
  1. In a large Dutch oven or soup pot sprayed with cooking spray, sauté onions over medium-high heat until translucent, about 3 minutes. Add garlic and cook 30 seconds. Stir in wine and cook until wine evaporates. Add broth, asparagus, and dill and cook 10 to 15 minutes, or until asparagus is tender.
  2. Carefully puree soup in a blender or food processor until smooth. Return to pan and heat over medium-low heat until hot. Serve soup in warm bowls drizzled with olive oil.

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