Creamy Asparagus and Walnut Soup

The recipe Creamy Asparagus and Walnut Soup can be made in around 40 minutes. This recipe makes 2 servings with 238 calories, 11g of protein, and 11g of fat each. For $2.11 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe from Caras Cravings has 72 fans. Winter will be even more special with this recipe. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. A few people really liked this side dish. Head to the store and pick up white beans, nutmeg, water, and a few other things to make it today. Overall, this recipe earns an amazing spoonacular score of 99%. If you like this recipe, take a look at these similar recipes: Creamy Walnut-Mushroom Soup with Thyme, Creamy Tomato Basil Soup with Cheddar Walnut Crackers, and Creamy Asparagus Soup.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

8 oz asparagus, chopped into 1" pieces

2 cloves of garlic, minced

2 teaspoons lemon juice

1/4 teaspoon nutmeg

1/2 cup chopped onion

freshly ground pepper

1/4 teaspoon salt

1/4 cup walnuts

2 cups water

1/2 cup cooked white beans

2 teaspoons white miso

Equipment:

bowl

sauce pan

immersion blender

food processor

blender

Cooking instruction summary:

Place walnuts in a small bowl and cover with boiling water. Let sit for 20 minutes. Meanwhile, place a medium saucepan over low heat and spray with nonstick cooking spray. Add the onions and cook for about 5 minutes, stirring often, until softened and lightly browned. Add garlic, asparagus, salt and pepper, and cook for 2 more minutes, stirring occasionally. Add 2 cups of water and increase heat. Bring to a boil, then reduce heat to low, partially cover, and simmer for 12 minutes, or until asparagus is very tender. Drain the walnuts and transfer to a blender or food processor along with the white beans, miso, lemon juice, and water. Blend until smooth. When the soup is done simmering, turn off heat. Using an immersion blender (or transferring the soup in batches to a blender or food processor) blend until smooth. Stir in pureed white bean mixture and nutmeg. Adjust seasonings to taste and serve immediately.

 

Step by step:


1. Place walnuts in a small bowl and cover with boiling water.

2. Let sit for 20 minutes. Meanwhile, place a medium saucepan over low heat and spray with nonstick cooking spray.

3. Add the onions and cook for about 5 minutes, stirring often, until softened and lightly browned.

4. Add garlic, asparagus, salt and pepper, and cook for 2 more minutes, stirring occasionally.

5. Add 2 cups of water and increase heat. Bring to a boil, then reduce heat to low, partially cover, and simmer for 12 minutes, or until asparagus is very tender.

6. Drain the walnuts and transfer to a blender or food processor along with the white beans, miso, lemon juice, and water. Blend until smooth. When the soup is done simmering, turn off heat. Using an immersion blender (or transferring the soup in batches to a blender or food processor) blend until smooth. Stir in pureed white bean mixture and nutmeg. Adjust seasonings to taste and serve immediately.


Nutrition Information:

Quickview
238k Calories
11g Protein
10g Total Fat
28g Carbs
100% Health Score
Limit These
Calories
238k
12%

Fat
10g
16%

  Saturated Fat
1g
7%

Carbohydrates
28g
10%

  Sugar
8g
9%

Cholesterol
0.0mg
0%

Sodium
536mg
23%

Get Enough Of These
Protein
11g
22%

Vitamin C
107mg
130%

Vitamin A
3199IU
64%

Manganese
1mg
60%

Vitamin K
54µg
52%

Folate
153µg
38%

Fiber
8g
36%

Copper
0.68mg
34%

Iron
5mg
28%

Vitamin B6
0.54mg
27%

Potassium
790mg
23%

Vitamin B1
0.34mg
22%

Magnesium
86mg
22%

Phosphorus
206mg
21%

Vitamin E
3mg
20%

Vitamin B2
0.29mg
17%

Zinc
2mg
14%

Calcium
113mg
11%

Vitamin B3
2mg
11%

Vitamin B5
0.83mg
8%

Selenium
5µg
7%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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