Asparagus Soup
Sopa de EsparragosFresh asparagus is often served in upscale Mexican restaurants in urban areas such as Mexico City. Although not native to the region, asparagus is grown in Mexico and even imported into the United States during part of the year, so it's not surprising that Mexicans enjoy it just as we do. To make this soup, asparagus is cooked in chicken broth until very tender, then blended smooth. For a bright touch, garnish the soup with strips of canned pimiento, or finely diced, fresh red bell pepper, if you wish.
Ingredients
Makes 4 servings
- 1 pound fresh asparagus spears
- 2 tablespoons unsalted butter
- ½ medium white onion chopped
- 3 cups canned fat-free reduced-sodium chicken broth
- 1 corn tortilla torn into small pieces
- ½ cup cream or half and half
- ¼ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- Canned pimiento strips
Instructions
- Cut or break off the tough ends of the asparagus.
- Chop the remaining asparagus spears into 1⁄2-inch pieces.
- Melt the butter in a large saucepan, and cook the onion, covered, stirring frequently, until limp, about 3 minutes.
- Add the chicken broth and asparagus.
- Bring to a boil, then reduce the heat, cover, and cook until the asparagus is very tender, about 15 minutes.
- Stir in the tortilla pieces and cream.
- Pour the soup contents into a blender or food processor and purée until smooth.
- (Do this in batches, if necessary.
- )
- Return the blended soup to the pan.
- Season with salt and pepper.
- Bring to a boil over medium-low heat, stirring frequently, until steaming hot, 3 to 4 minutes.
- Ladle into individual bowls and top each serving with a few strips of pimiento.