Ingredients
- ¾ cup chopped onion
- 2 tablespoons extra-virgin olive oil
- 1 pound medium-thick asparagus, chopped
- 1 ½ stalks celery, chopped
- 1 baking potato
- 4 cups vegetable stock or water
- 1 cup dry white wine
- ¼ cup chopped fresh dill
- Salt and freshly ground black pepper to taste
- Dill sprigs for garnish
- Nutritional Information
Nutritional analysis per serving (6 servings)
111 calories; 4 grams fat; 0 grams saturated fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 2 grams protein; 243 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Place the onion in a heavy three- quart saucepan. Stir in the oil, cover tightly and cook over low heat 10 minutes, until the onion is soft but not brown.
- Stir in the asparagus, celery and potato, cook for about a minute, then add the stock, wine and dill. Simmer, partly covered, about 30 minutes, until the vegetables are very tender.
- Allow the mixture to cool briefly, then puree in a blender or a food processor. You may have to do this in two batches. Run the soup through a sieve into a clean saucepan.
- To serve, reheat the soup and season it to taste with salt and pepper. Spoon it into six warm soup plates. Float a few sprigs of dill on each as a garnish.
Dining and Cooking