-
Wash asparagus and break off the tough ends. Reserve a few tips for garnish.
-
Cut the potato so it will fit through the processor's feed tube.
-
In the Cuisinart with the "S" blade, process the shallots and garlic. Remove.
-
Insert the 4mm slicing blade, and feed the asparagus and the potato through the feed tube.
-
Melt the butter in a large saucepan. Briefly saute the shallot/garlic mixture over medium heat.
-
Add the asparagus/potato mixture and the stock. Bring to a boil, then reduce heat and simmer about 15 minutes.
-
Strain the solids and reserve the liquid.
-
Using the "S" blade, puree the solids. Add about 1 cup of the reserved liquid while the machine is running and process until smooth.
-
Combine the puree and the remaining liquid in a clean saucepan and reheat. Season with ground thyme, salt, white pepper and lemon juice.
-
Garnish with reserved asparagus tips and a teaspoon of low fat sour cream.
