Tested till perfect Asparagus Soup with Thick Cream
Asparagus Soup with Thick Cream
Photography by Jodi Pudge

Asparagus Soup with Thick Cream

This silky soup is a cinch to pull together and can be served as a light lunch or a starter. Lightly whipped cream makes a smooth and airy garnish. To keep it from melting into the soup too quickly, serve it in a small bowl and have your guests spoon it onto their soup just before digging in. If you can't find fresh peas, substitute with frozen, adding them to the soup along with the spinach. Cost: $2.60 per serving

By Irene Fong and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2016

  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 8 servings

Ingredients

  • 2 tsp 2tspolive oil
  • 4 4cloves garlic, chopped
  • 2 bunches (each about 450 g) 2bunches (each about 450 g)asparagus, trimmed and cut in 1-inch (2.5 cm) lengths
  • 2 cups 2cupsshelled fresh green peas
  • 1 pkg (900 mL) 1pkg (900 mL)sodium-reduced vegetable broth
  • 1-1/2 tsp 1-1/2tspsalt
  • 1-1/2 tsp 1-1/2tsppepper
  • 1 1bunch spinach, stemmed
  • 1 cup 1cupwhipping cream (35%)
  • 2 tbsp 2tbsplemon juice
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Preparation

In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook garlic, stirring, until fragrant, about 30 seconds. Add asparagus and peas; cook, stirring, until asparagus is tender-crisp, about 4 minutes.

Stir in broth, salt and pepper; bring to boil. Reduce heat and simmer, stirring occasionally, until asparagus and peas are tender, 3 to 5 minutes. Stir in spinach; cook until wilted, about 1 minute.

Working in batches, purée soup in blender until smooth, about 1 minute. (Make-ahead: Let cool slightly; refrigerate in airtight container for up to 2 days. Reheat in saucepan over medium heat, stirring often, until heated through, about 8 minutes.) Return soup to pan.

In bowl, beat cream until thickened. Stir half of the cream and the lemon juice into soup until no streaks remain. Ladle soup into serving bowls; spoon remaining cream over top.

Tip from The Test Kitchen: Choose thick stalks of asparagus for the best flavour and texture, and purée the soup in batches for a silky-smooth finish.

Nutritional Information per serving: about

cal 166 pro 5g total fat 12g sat. fat 7g
carb 12g dietary fibre 4g sugar 4g chol 38mg
sodium 733mg potassium 421mg

%RDI:

calcium 7 iron 13 vit A 39 vit C 28
folate 67
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