Creamy Asparagus Soup

with parsley purée

Take some time and prepare this soup the day before the meal; cover and chill, then gently reheat the day of the festivities.

Makes 6 servings (8 cups) Total time: 40 minutes

BLANCH:

2

MELT:

1 1 1/2 1 1 4 1

STIR IN:

1 1

MEANWHILE, PURÉE:

2 cups packed fresh parsley leaves cup olive oil cup slivered almonds, toasted cup grated Parmesan Tbsp. chopped fresh mint clove garlic, chopped Tbsp. fresh lime juice

Salt and black pepper to taste

3–4 radishes, thinly sliced

1/2 1/4

1/4 2 1 1 lb. fresh asparagus, woody ends trimmed, and cut into 1-inch pieces

Tbsp. unsalted butter cup chopped shallots cup chopped celery

Tbsp. chopped fresh garlic cup dry white wine cups vegetable stock cup cubed Yukon gold potatoes cup heavy cream

Tbsp. fresh lime juice

Salt and cayenne pepper to taste

Blanch asparagus tips, plus

1/4 cup additional asparagus pieces in a saucepan of boiling salted water until tender, 2–3 minutes; drain, then rinse with cold water. Melt butter in a large pot over medium heat until foamy. Stir in chopped asparagus (minus blanched asparagus), shallots, celery, and chopped garlic until shallots are translucent, 5 minutes, stirring often.

Increase heat to medium-high.

Pour wine into pot; bring to a boil and simmer until reduced by half, 5 minutes.

Add vegetable stock and potatoes to pot; bring to a boil, then reduce heat to medium, and simmer until potatoes are fork-tender, about 20 minutes. Remove soup from heat; cool slightly.

Purée soup with a standard blender in batches (or a handheld blender); return to pot and simmer over medium heat.

Stir in cream, 1 Tbsp. lime juice, and blanched asparagus; season with salt and cayenne, then return to a simmer over medium-low heat.

Meanwhile, purée parsley, oil, almonds, Parmesan, mint, garlic clove, and 1 Tbsp. lime juice in a food processor; season with salt and pepper.

Top servings of soup with parsley purée and radish slices.

Per serving: 501 cal; 39g total fat (14g sat);

55mg chol; 292mg sodium; 24g carb (6g fiber, 9g total sugars); 10g protein