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:

2 pounds, fresh green asparagus

1 large stalk celery, chopped

5 cups organic chicken broth

crème fraîche, for garnish

Kosher salt

1 large leek, chopped

2 tablespoons unsalted butter

Freshly ground white pepper

Equipment:

pot

paper towels

blender

bowl

frying pan

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:

Quickview
172k Calories
7g Protein
9g Total Fat
18g Carbs
31% Health Score
Limit These
Calories
172k
9%

Fat
9g
14%

  Saturated Fat
5g
32%

Carbohydrates
18g
6%

  Sugar
8g
10%

Cholesterol
21mg
7%

Sodium
1304mg
57%

Get Enough Of These
Protein
7g
15%

Vitamin C
131mg
160%

Vitamin K
113µg
108%

Vitamin A
4745IU
95%

Folate
173µg
43%

Manganese
0.7mg
35%

Iron
6mg
35%

Vitamin E
4mg
28%

Fiber
6g
28%

Copper
0.56mg
28%

Potassium
950mg
27%

Vitamin B2
0.45mg
27%

Vitamin B1
0.39mg
26%

Vitamin B6
0.51mg
25%

Vitamin B3
4mg
23%

Phosphorus
202mg
20%

Magnesium
52mg
13%

Zinc
1mg
11%

Calcium
111mg
11%

Vitamin B5
1mg
10%

Selenium
5µg
9%

Vitamin B12
0.16µg
3%

Vitamin D
0.15µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Peanut Butter Coconut Oatmeal Bites
Yummy Quiche
Sesame Chicken
No Bake Cannoli Eclair Cake
Roasted Delicata Squash & Wild Rice Salad
Zakary Pelaccio's Curry Leaf Fried Chicken
Mini Stuffed Meatloaf with a Ketchup Glaze
Cook the Book: Pickled Ginger Peaches
Tortellini and Garden Vegetable Bake
Portabella Mushroom & Spinach Subs
Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Buffalo-Style Skirt Steak and Corn

Foodnetwork

Oreo Stack Brownie — Better

Cookie Madness

Avocado Green Smoothie {health key™ system}

Alidas Kitchen

Squash, feta & pine nut tart

BBC Good Food

Blood Orange and Mixed Bean Salad With Sprouts

Epicurious