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1⁄2 cup (125 ml) heavy cream or half-and-half (optional)
Melt butter in a
While shallots are cooking, cut the asparagus into
While soup is cooking, bring 2 cups (500 ml) of water to a boil. Add the asparagus tips and until just tender and bright green. Drain and immediately plunge into an ice water bath to stop cooking. Drain and dry completely.
Serve soup hot, garnished with reserved asparagus tips.
Nutritional information per
Calories 81 (28% from fat) • carb. 10g • pro. 4g • fat 3g • sat. fat 1g
• chol. 6mg • sod. 525mg • calc. 36mg • fiber 2g
Yukon Gold Potato and
Roasted Garlic Soup
A hearty soup that can also be served chilled like vichyssoise. Makes eight cups (8 servings [2 L])
1ounce (30 g) garlic cloves
2 teaspoons (30 ml) extra virgin olive oil
1⁄2 tablespoon (7 ml) unsalted butter
1medium onion (5 ounces ), peeled, cut into
1carrot (2 ounces), peeled, cut into 1⁄2-inch (1.25 cm) pieces
1rib celery (2 ounces), peeled, cut into
2 cups (500 ml) water
2 pounds (1 Kg) Yukon Gold potatoes, peeled, cut into
1teaspoon (5 ml) herbes de Provence
1⁄2 cup (125 ml) evaporated fat free milk or
1teaspoon (5 ml) kosher salt
1⁄2 teaspoon (2 ml) ground white pepper
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