Fresh Asparagus Soup

If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your repertoire, Fresh Asparagus Soup might be a recipe you should try. This recipe serves 4 and costs $3.75 per serving. This soup has 173 calories, 8g of protein, and 9g of fat per serving. It is brought to you by Bunky Cooks. 61 person have made this recipe and would make it again. Head to the store and pick up crème fraîche, leek, chicken broth, and a few other things to make it today. It will be a hit at your Winter event. From preparation to the plate, this recipe takes about 45 minutes. With a spoonacular score of 90%, this dish is outstanding. If you like this recipe, you might also like recipes such as Garden-Fresh Asparagus Soup, Creamy Fresh Asparagus Soup, and Spring Asparagus Soup With Fresh Crab.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Method:Cut tips (about 1 1/2 inches) from 1 pound of the asparagus and set aside. Cut stalks and all remaining asparagus into 1/2-inch pieces.Melt the butter in a large heavy pot over medium-low heat. Add leeks and celery and cook, stirring frequently, until softened, about 5 minutes. Add asparagus pieces, Kosher salt and freshly ground white pepper to taste, then cook, stirring, 5 minutes. Add the chicken broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.While soup simmers, blanch asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then quickly place in an ice bath to stop them from cooking further. Remove pieces and drain on on a paper towel. Cut into smaller pieces, if you prefer.Purée soup in batches in a blender until very smooth (almost frothy), transferring to a bowl, and then return to pan. Add in the cooked asparagus tips, reserving several to garnish the soup. Season with Kosher salt and freshly ground white pepper. Bring soup to a boil, making sure asparagus pieces are warmed through and tender. (If you want a thinner texture, add a little more chicken broth.)Garnish with crème fraîche, and additional asparagus tips, if desired.

 

Step by step:

1. Cut tips (about 1 1/2 inches) from 1 pound of the asparagus and set aside.

2. Cut stalks and all remaining asparagus into 1/2-inch pieces.Melt the butter in a large heavy pot over medium-low heat.

3. Add leeks and celery and cook, stirring frequently, until softened, about 5 minutes.

4. Add asparagus pieces, Kosher salt and freshly ground white pepper to taste, then cook, stirring, 5 minutes.

5. Add the chicken broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes.While soup simmers, blanch asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then quickly place in an ice bath to stop them from cooking further.

6. Remove pieces and drain on on a paper towel.

7. Cut into smaller pieces, if you prefer.Purée soup in batches in a blender until very smooth (almost frothy), transferring to a bowl, and then return to pan.

8. Add in the cooked asparagus tips, reserving several to garnish the soup. Season with Kosher salt and freshly ground white pepper. Bring soup to a boil, making sure asparagus pieces are warmed through and tender. (If you want a thinner texture, add a little more chicken broth.)

9. Garnish with crème fraîche, and additional asparagus tips, if desired.

Nutrition Information:

covered percent of daily need