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:

Equipment:

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:

covered percent of daily need