Asparagus Tip Soup With Jalapeno Cream |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Excellent- from Yamuna's Table. The addition of the jalapeno cream makes it a completely different, equally delicious soup. Soup can also be served cold. Ingredients:
1 1/2 lbs asparagus, trimmed |
2 tablespoons unsalted butter |
5 cups chicken stock or 5 cups vegetable stock |
2 tablespoons chopped cilantro |
1/2 teaspoon ground coriander |
1 teaspoon lime juice |
salt |
pepper |
3 tablespoons sliced almonds, toasted |
3 tablespoons light cream cheese |
3 tablespoons nonfat yogurt |
1/2 teaspoon minced jalapeno |
1 teaspoon maple syrup |
1 teaspoon lime juice |
Directions:
1. Cut off asparagus tips and set aside.
2. Cut remaining spears into pieces.
3. Combine stock, asparagus, cilantro and coriander in saucepan and bring to a boil.
4. Reduce heat and simmer until asparagus is tender.
5. Puree in a blender or food processor until smooth.
6. If you like a smoother soup, pour through a fine mesh sieve, pressing to get as much liquid as possible.
7. Reheat gently and stir in lime juice.
8. Cook aspargus tips in boiling water or microwave.
9. Garnish soup with tips.
10. For the Jalapeno Cream, combine all ingredients in small bowl and mix thoroughly.
11. Serve a dollop in the soup.
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