Artichoke And Asparagus Soup Recipe

• 1 lb asparagus
• 8 x artichokes
• 1 1/2 Tbsp. extra virgin olive oil
• 1 x onion, minced
• 2 quart water
• 3 c. lowfat milk, half and half, or possibly cream, or possibly less salt and pepper, to taste

1. Remove the tips from the asparagus and reserve them for garnish.
2. Trim and chop the stems (peel them first if they are very large.
3. Remove the leaves and stems from the artichokes.
4. Scoop out the chokes with a spoon and coarsely chop the hearts.
5. In a large, heavy 4-qt pot, heat the extra virgin olive oil, then add in the onion and saute/fry till it is translucent/soft.
6. Add in the artichokes, cook 5 min, then add in the water.
7. Bring to a boil, reduce heat, add in salt, and simmer slowly for 25 min.
8. Add in the asparagus stems and simmer another 10 min.
9. Drain off the water and puree the vegetables in a blender or possibly a food processor, then pass through a sieve.
10. Steam the asparagus tips over boiling water till just tender, 3 to 4 min, depending on the size of the asparagus.
11. In a saucepan heat the puree and add in lowfat milk, half and half, or possibly cream to attain the consistency desired.
12. Season, ladle into soup bowls, and garnish with the asparagus tips.
13. Description:"A pale green, creamy soup for a special dinner.
14. The soup uses the stems, bottoms and hearts of artichoke. "
15. "Great Vegetables from the Great Chefs by Baba Khalsa"
16. Yield:"3 c."

asparagus, artichokes, extra virgin olive oil, onion, water, milk

Taken from cookeatshare.com/recipes/artichoke-and-asparagus-soup-69649 (may not work)