Chef Jo says, "This was my all-time favourite soup as a child. This healthier version is still at the top of my list, and the short roster of ingredients makes it a simple make-ahead meal. I've swapped the cream for non-fat evaporated milk to keep the velvety texture, used plenty of fresh asparagus and added a hint of lemon juice to boost the flavour."
6 cups low sodium chicken or vegetable stock
2 lb fresh asparagus
1 tbsp olive oil
1 cup leek, sliced, white and light green parts only
3 medium shallots, thinly sliced
1/3 cup non-fat evaporated milk
1 tbsp lemon juice
to taste Salt and pepper
- Bring stock to boil over high heat, reduce to simmer.
- Snap woody ends from asparagus and add to stock.
- Trim tips from asparagus, set aside. Cut middles into 1 ½ inch pieces, set aside.
- After 25 minutes remove asparagus ends from stock, discard. Add reserved tips to stock and blanch for 30 seconds.
- Remove stock from heat and using slotted spoon transfer tips to ice bath, when cooled place on paper towel.
- Add oil, leeks and shallots to large saucepan over medium high heat, stir frequently, about 10 minutes.
- Add reserved asparagus pieces and stock, bring to boil.
- Reduce heat to medium low, for 5-8 minutes. Remove from heat.
- Use an immersion blender or working in batches using a food processor, puree until smooth. Pass through fine mesh sieve.
- Return to heat, stir in evaporated milk.
- Season with lemon juice, salt and pepper. Garnish with asparagus tips and lemon zest.
Before: 299 calories, 21.9 g total fat
Dish Do-Over: 88 calories, 2.6 g total fat
Preparation Time: 30 Minutes
Cook Time: 30 Minutes
Yield: 6 servings
Serving Size: 1 bowl
Sat. fat0.4 g