Asparagus Cream Soup
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 92 |
| pro | 3 g |
| total fat | 6 g |
| sat. fat | 4 g |
| carb | 9 g |
| fibre | 3 g |
| chol | 17 mg |
| sodium | 22 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 11 |
| vit A | 17 |
| vit C | 22 |
| folate | 85 |
Tender young asparagus yields the best results. If you don't have the homemade Chicken or Vegetable Stock, you can substitute the commercial sodium-reduced chicken stock or the vegetable stock.
Ingredients
- 2 tbsp unsalted butter
- 1 leek, (white and light green parts only), diced
- 1 onion, diced
- 1 garlic clove, minced
- 1 tsp dried thyme
- 1/4 tsp pepper
- 1/4 cup Chicken Stock recipe or vegetable stock or white wine
- 6 cups Chicken Stock recipe or vegetable stock
- 3 lb asparagus, trimmed
- 1/4 cup whipping cream
- 2 tbsp fresh chives, chopped
- 8 lemon wedges
Preparation
In large saucepan, melt butter over medium heat; fry leek, onion, garlic, thyme and pepper, stirring occasionally, until softened, about 8 minutes.
Stir in wine; cook, stirring, until no liquid remains, about 2 minutes. Pour in stock and bring to boil. Add asparagus; reduce heat and simmer until asparagus is tender, 12 minutes. Let cool slightly.
In batches in blender, puree soup until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.)
Return soup to clean saucepan. Stir in cream; heat through over medium heat, stirring occasionally. Ladle into bowls. Sprinkle with chives. Serve with lemon to squeeze over top.
Stir in wine; cook, stirring, until no liquid remains, about 2 minutes. Pour in stock and bring to boil. Add asparagus; reduce heat and simmer until asparagus is tender, 12 minutes. Let cool slightly.
In batches in blender, puree soup until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.)
Return soup to clean saucepan. Stir in cream; heat through over medium heat, stirring occasionally. Ladle into bowls. Sprinkle with chives. Serve with lemon to squeeze over top.
Source : Canadian Living Magazine: June 2007
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