Asparagus Soup with Oven-Dried Tomatoes, Thyme Potato Chip and Chili Oil.
- 2 tsp vegetable oil
- 1 1/2 pounds asparagus, cut into 2 inch pieces
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 2 leeks, chopped (white part only)
- 1 medium potato, peeled and cut into 1 inch pieces
- 1 bunch of thyme, tied with butchers twine
- 3 1/2 cups chicken or vegetable broth
- 1/2 cup fat-free sour cream
Directions
Heat oil in a large pot. Add asparagus, onion, celery, leeks and potato, and cook for 5 minutes, stirring occasionally. Add thyme and broth and simmer for 20 minutes, until vegetables are softened. Take out bunch of thyme and transfer soup to a blender and puree until smooth. You may need to do this in two stages. Return soup to pot, add sour cream and stir on low heat until blended. Serves 6.
