White Asparagus Soup

This recipe doesn't make a huge pot of soup, but that's one of the things I like about it! It's light and delicious, and you won't have to spend the next two weeks trying to finish the leftovers.

White Asparagus Soup

1 lb white asparagus

2 shallots

1/2 cup dry cooking sherry

1 cup water

1 cup low sodium vegetable broth

1 Tbs yogurt butter (butter substitute)

1 Tbs Original Philly Cooking Cream

dried sage

salt

pepper

olive oil

1. Drizzle a little olive oil into the pan, over med-high heat.

2. Drop in chopped shallot, sauté. Sprinkle a pinch of salt and cook until translucent.

3. Cut off the woody stems of the white asparagus. Chop remaining asparagus into 2 inch pieces and toss in with the shallots.

4. Deglaze the pan with the cooking sherry and cook down until it reduces.

5. Turn up the heat to high and add in broth and water. 

6. Bring soup up to a boil. Reduce heat to medium and let simmer for 15-20 minutes with lid askew.

7. Take soup off the heat and purée with a blender or an immersion blender

8. Add in butter substitute and Original Philly Cooking Cream. Purée. 

9. Serve with a drizzle of olive oil, salt and pepper.