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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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low fat, low carb version Ingredients:
1 cup asparagus, from fresh steamed, save tips for garnish or other. |
2 cups onion, cut in half and sliced |
1 leek, white and light green part, sliced |
1/2 cup celery root, cut in 1/2 pieces |
1 tbsp olive oil |
4 cups chicken broth |
1 salt and pepper to taste |
Directions:
1. In 10 cup saucepan, heat olive oil on medium heat. Add leeks and onions, saute until translucent, about 5 minutes.
2. Add asparagus pieces and celery root, saute for 3 minutes.
3. Add broth, raise temperature to high and bring to boil. Lower temperature to a simmer and cook for 30 minutes.
4. Correct seasoning with salt and pepper to taste.
5. Let cool for 30 minutes and put in a blender in batches. Puree until smooth.
6. Serve with parmesan wafers and garnish with asparagus tips.
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