Springtime Asparagus Soup
Springtime Asparagus Soup is a gluten free and dairy free soup. This recipe makes 4 servings with 156 calories, 10g of protein, and 3g of fat each. For $3.22 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. Many people made this recipe, and 1137 would say it hit the spot. Winter will be even more special with this recipe. From preparation to the plate, this recipe takes around 40 minutes. If you have leeks, asparagus tips, extra virgin olive oil, and a few other ingredients on hand, you can make it. It is brought to you by Blogging Over Thyme. Overall, this recipe earns a great spoonacular score of 100%. Try Springtime Asparagus Soup, Springtime Asparagus, and Springtime Asparagus for similar recipes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1.5 lb asparagus (reserve the asparagus tips), cut into 1" inch pieces
asparagus tips
pinch of cayenne pepper
1/2 cup dry white wine
1 teaspoon extra virgin olive oil
2 large leeks (greens removed), chopped
2 teaspoons fresh lime juice
4 cups low-sodium chicken stock
pepper
salt
Equipment:
pot
blender
frying pan
Cooking instruction summary:
Soup:Heat the olive oil over medium heat in a large soup pot. Add the leeks and saute, stirring frequently, until soft and translucent, about 5 minutes. Do not allow the leeks to brown.Add the white wine and simmer the wine until it is almost entirely evaporated.Add the chopped asparagus (reserving the tips for later) and chicken stock, and bring to a boil.Reduce heat to a low and simmer for 15-20 minutes or until asparagus is very tender.Transfer the soup to a high-speed blender and puree until smooth. Return pureed soup to pot and return to heat. Season with salt and pepper. Finish with cayenne pepper and lime juice. Keep over low heat while preparing the garnish (see below).Garnish:Heat the oil over medium-high heat in a small saute pan. Add the asparagus tips and saute for 2-3 minutes, or until caramelized and just fork tender. Season with salt and pepper.Serve the soup and garnish with the sauteed asparagus tips and a small drizzle of heavy cream.
Step by step:
Soup
1. Heat the olive oil over medium heat in a large soup pot.
2. Add the leeks and saute, stirring frequently, until soft and translucent, about 5 minutes. Do not allow the leeks to brown.
3. Add the white wine and simmer the wine until it is almost entirely evaporated.
4. Add the chopped asparagus (reserving the tips for later) and chicken stock, and bring to a boil.Reduce heat to a low and simmer for 15-20 minutes or until asparagus is very tender.
5. Transfer the soup to a high-speed blender and puree until smooth. Return pureed soup to pot and return to heat. Season with salt and pepper. Finish with cayenne pepper and lime juice. Keep over low heat while preparing the garnish (see below).
Garnish
1. Heat the oil over medium-high heat in a small saute pan.
2. Add the asparagus tips and saute for 2-3 minutes, or until caramelized and just fork tender. Season with salt and pepper.
3. Serve the soup and garnish with the sauteed asparagus tips and a small drizzle of heavy cream.
Nutrition Information:
covered percent of daily need
