Asparagus Cream Soup
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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.
Servings: 6 to 8
Ingredients:
Asparagus Cream Soup
Photography by Yvonne Duivenvoorden
| 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% |
Suggested Recipes
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2 tbsp (25 mL) unsalted butter
1 leek (white and light green parts only), diced
1 onion, diced
1 clove garlic, minced
1 tsp (5 mL) dried thyme
1/4 tsp (1 mL) pepper
1/4 cup (50 mL) white wine or homemade Chicken Stock or vegetable stock
6 cups (1.5 L) homemade Chicken Stock or vegetable stock
3 lb (1.5 kg) asparagus, trimmed
1/4 cup (50 mL) whipping cream
2 tbsp (25 mL) chopped fresh chives
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, pur?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, pur?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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