Ingredients for - Guilt-Free Cream of Asparagus Soup
How to cook deliciously - Guilt-Free Cream of Asparagus Soup
1. Stage
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.
2. Stage
Drain the potatoes and transfer to a bowl; add the sour cream and mash lightly; scrape into the bowl of a blender.
3. Stage
Cut asparagus into 3 parts: woody ends, tips, and center pieces.
4. Stage
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.
5. Stage
Remove 2 tablespoons broth to a bowl with the asparagus tips. Transfer remainder of stock to blender with the potatoes.
6. Stage
Chop the middle segments of the asparagus.
7. Stage
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.
8. Stage
Blend the mixture in the blender on high until smooth and creamy; return to the stockpot.
9. Stage
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 wine; cook another 1 to 2 minutes. Stir the mushroom mixture into the soup.
10. Stage
Heat the asparagus tips and broth in the microwave for 2 minutes; stir into the soup.
11. Stage
Season the soup with cayenne pepper, salt, and black pepper.
