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Recipe Servings: 6-8 Prep Time: 30 Description: This is great as a lunch, served with bread or crackers, or for dinner before the main dish. Allergens: Animal, Asparagus, Chicken, Cow milk, Dairy, Fermented, Fructose, Fruit/vegetable, Nightshade, Olive, Onion, Pepper, Spices, Sugar, White potato Ingredient List:

Qty	Name
1/2 - 3/4 Cup	cream or whole milk
to taste	sea salt
to taste	black pepper
4-5 medium-sized	potatoes , peeled and diced
1 large can	chicken broth
2	shallots , chopped
1 bunch	asparagus , washed
2 Tbsps	extra virgin olive oil

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Instructions: In a large pot, saute chopped shallots in olive oil for 3-4 minutes. Add all the chicken broth, cook on medium-high while cutting up the potatoes and asparagus. Add potatoes, asparagus, salt and pepper, simmer for 20 minutes or until potatoes are soft. Turn off heat. Add cream or whole milk, stirring it in slowly. Place in a blender and blend until smooth (about 10 seconds).

Serve with a slice of goat cheese on top or a dallop of sour cream.

Note: when I don't have cream or whole milk, I've used a little skim milk and a nice spoonful of sour cream instead.
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Miscellaneous: Created: March 4th, 2008
Last Updated: March 24th, 2008
Source of Recipe: Family
Filed Under: Dinner, Lunch, Soups, Vegetarian




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