Recipe: Asparagus and Scallion Soup

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Asparagus and Scallion Soup
Compliments of The American Institute for Cancer Research

Makes 6 servings, each containing 153 calories and 5 grams of fat

1/4 cup slivered blanched almonds (for garnish)
1 Tbsp. olive oil
6 scallions, thinly sliced
2 medium leeks, white part only, thinly sliced
2 (14 1/2-oz.) cans low-sodium chicken broth
1/4-1/2 tsp. dried tarragon or thyme, to taste
salt and white pepper, to taste
1 1/2 lb. asparagus (tough ends trimmed), thinly sliced
1 medium potato, peeled and coarsely chopped
1 (12-oz.) can evaporated skimmed milk (see Note)

If using garnish, place almonds in a saucepan over medium heat. Toast nuts until golden, shaking pan occasionally to prevent burning, about 5 to 6 minutes. Transfer nuts to a paper towel.

In same pan, heat oil over medium heat. Add scallions and leeks and cook, stirring occasionally, until tender-crisp, about 5 to 6 minutes.

Add broth, tarragon, salt and pepper, and bring to a boil. Add asparagus and potato. Bring back to a boil, then immediately reduce heat and simmer, partially covered, until vegetables are very soft, 12 to 15 minutes. Remove from heat and cool slightly.Pur e soup in blender until smooth. Pour back into saucepan over medium heat. Add milk, stirring, until soup reaches consistency and color desired. Heat through. Ladle into serving bowls. Garnish with toasted almonds.

Note: For a thick soup with a more pronounced taste of asparagus, eliminate the milk.