Asparagus Soup
Course
Serves 4
This is an easy soup to make soup that has lots of flavor and fiber.
Ingredients
Instructions
Reserve asparagus tops for later use. In a large soup pot, heat olive oil over medium heat. Cook shallots and garlic until softened, about 3-5 minutes.
Add asparagus stalks, vegetable stock and salt and bring to a boil. Cover and reduce heat to low and simmer until asparagus softens.
Let soup cool and puree with a hand blender, until creamy. Add asparagus tops and cook on medium for 5 minutes, until tops are tender.
Nutrition:
Nutrition Facts
4 servings per recipe
Serving size1/4 of recipe
Amount per serving
Calories130
% Daily Value*
Total Fat 3.5g4%
Saturated Fat 0.5g3%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 1865mg81%
Total Carbohydrate 15.5g6%
Dietary Fiber 6g21%
Total Sugars 3g
Includes 0g Added Sugars0%
Protein 6g
Vitamin D 0mcg0%
Calcium 66mg5%
Iron 5mg28%
Potassium 592mg13%
*DV based on a 2,000 calorie diet.
Deb Figved ()
I was desparate for something fresh, Campbell’s. I used a fresh bunch of asparagus, cut all stems (even woodier ones) into one inch pieces. Cooked as directed. Whipped in my Vitamix, then recooked with tips. Soup is amazingly creamy. BEST to stir pan before seving. The “roughage” sinks, but is easily eaten. DON’T add pepper, not needed, surprisingly. Also, I sprinkled with styffing croutons when I served. So very yummy!!!