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| No Cream, Creamy Asparagus Soup |
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3 Pounds Asparagus |
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1 Cup Shallots |
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2 Boxes (8 cups) vegetable broth |
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1- large jar marinated artichoke hearts drained |
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salt to taste |
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Pepper to taste |
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Dash of Cayenne Pepper |
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2- Tbsp olive oil |
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First bring 4 cups broth to a boil. While this is happening, separate asparagus into three parts. The woody ends, the tips and the middle. Place the woody ends in the broth to boil for flavor. |
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Chop middles and reserve for later. Reserve pretty tops for end. Boil until woody ends are tender. Remove with a slotted spoon. Reserve broth in blender or food processor. |
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In pot add olive oil, shallots, middles of asparagus, artichoke hearts salt, pepper and cayenne. Sauté over low heat until asparagus is tender. |
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Add asparagus, shallot mixture to broth in blender and blend on high until smooth and creamy. Place asparagus tips on microwave safe bowl and heat with two tablespoons broth for 2 minutes. |
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Pour soup from blender into pot and add softened asparagus tips and cayenne pepper. Add remaining broth to desired constancy. Check for seasoning, salt and pepper to taste. |
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recipe from: Lake Geneva Women's Resource Fair Class 2011
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