50 minutes approx.
40 mins approx.
2 ounces shallots, peeled and finely sliced
1 1/4 pounds fresh asparagus, tough ends removed
3 ounces red potato, peeled, cut in 1/2-inch dice
1/4 cup dry white wine
1 1/2 cups fat-free low sodium chicken broth
1 clove garlic, peeled and crushed
1 tbsp unsalted butter
3/4 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp dried basil
1/4 cup heavy cream (optional)
Peel shallots and finely chop them.
Trim off tough ends from asparagus and cut them into 1/2 inch pieces. Reserve the tips.
Melt butter in a saucepan over medium low heat. Add shallots and crushed garlic and "sweat" over medium low heat for about 5 minutes. Don't allow shallots and garlic to brown.
When shallots are soft, add asparagus and diced potato to saucepan and cook for 6 minutes, until asparagus is bright in color.
Add wine and raise the heat to bring the wine to a boil. Reduce the wine until a scant tablespoon remains.
Pour in the chicken stock and bring to a boil.
Reduce heat to low and simmer for about 20 minutes until the vegetables are soft.
While soup is cooking, boil 2 cups of water. Add in the asparagus tips and cook for 2 minutes until bright green. Remove tips from boiling water and plunge them immediately into an ice-water bath to stop cooking.
Pour soup into a blender and process for about a minute.
Season with salt, black pepper and dried basil. Stir in cream if desired.
Serve soup hot topped with asparagus tips.