Curried Asparagus Soup

Plan Z Phase: This is a Z2 (ZReduction) and a Zola To Go! recipe.

Servings: Serving size 1-1/2 cups

Ingredients:

• 1 cup of minced shallots
• 1 lb of asparagus (one large bunch)
• 4 cups of chicken or vegetable broth
• 1 tsp of curry powder
• salt to taste

Ingredients:

In a small soup pan add the shallots. Toss and stir around until they loosen up. Don’t brown them. Chunk up the asparagus into 1” pieces.  Add them and the chicken broth. Heat to boiling. Cook the asparagus 5 – 7 minutes (it depends on how thick the spears are). You don’t want to cook them until the color fades to brown. Try to keep them fairly vibrant. You want them cooked through.

Cool it down some so you don’t burn yourself when you transfer the mixture in batches to your blender or your food processor. You are going to blend the mixture. Be CAREFUL if you are using a blender. Hold the top down with a towel or the force of the machine might blow the top off. Start off slowly.

Once it’s blended put it all back in the pan and heat with the curry powder added. Then taste. Add salt as you see necessary. This is one soup I add salt to more than once before I get it to the point I love it.

Serve in soup bowls with a protein of choice. In Z2 this is your veggie portion. You can have plain salad greens on the side if you need more. It’s very filling, though.

Enjoy!

Cheers,