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