By Michelle Luelo
Asparagus Soup
10 steps
Prep:10minCook:30min
This is a soup I only make a couple of times a year and only in May with the freshest in season asparagus. Cutting the tips off and cooking them separately gives you nice pieces of asparagus to enjoy in the finished soup. It doesn’t get mushy or dull in colour.
Updated at: Thu, 17 Aug 2023 03:10:30 GMT
Nutrition balance score
Good
Glycemic Index
64
Moderate
Glycemic Load
25
High
Nutrition per serving
Calories292 kcal (15%)
Total Fat12.7 g (18%)
Carbs39.8 g (15%)
Sugars8.4 g (9%)
Protein8.9 g (18%)
Sodium1275.9 mg (64%)
Fiber7.5 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Wash the asparagus, remove any woody ends of stock.
Step 2
Cut off the tips of the asparagus and set aside
Step 3
Chop the remaining stocks into ½ pieces
Step 4
Heat butter in a large pot. Saute asparagus and diced onions for 5-10 minutes.
Step 5
Add stock and potatoes and cook gently for 20-25 minutes
Step 6
Puree the cooked soup to a velvety smooth consistency
Step 7
Season with salt and pepper.
Step 8
Warm cream and add it to the soup.
Step 9
Saute asparagus tips for 3-4 minutes until just tender and add to the soup just before serving
Step 10
Serve with a fresh squeeze of lemon.
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
