Author Notes
I made this recipe up on the spot the other night after picking up some lovely, tender asparagus at the market. It's delicious, surprisingly light, and makes a perfect spring supper when paired with a roasted salmon fillet dressed with a little olive oil, lemon, salt, and pepper. Enjoy! —gretchenabbott
Ingredients
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4
shallots, peeled and minced
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1-2
cloves garlic, peeled and minced
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1 1/2 lb
asparagus, cut into 2-inch slices
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1
small yukon gold potato, peeled and diced small
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1
handful of small cauliflower florets
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2 tablespoons
butter
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3 cups
vegetable or chicken stock
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1 teaspoon
fresh lemon juice
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sour cream
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basil pesto
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salt and freshly ground pepper to taste
Directions
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Melt butter in soup pot.
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Add garlic and shallots. Stir and cook uncovered on low heat for about five minutes.
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Add asparagus, potato, a generous handful of small cauliflower florets, and stock. Bring to a boil.
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Reduce heat, cover loosely, and simmer gently for about fifteen minutes.
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Add lemon juice and stir into soup. Salt and pepper to taste.
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Puree the soup with a stick blender or mash with a potato masher for a chunky consistency.
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Stir a spoonful of sour cream and a spoonful of pesto into each bowl before serving.
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