Cream of Asparagus Soup

By The Canadian Living Test Kitchen

Tested till perfect

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Recipe5 out of 5 based on 4 ratings.
Cream of Asparagus Soup

This recipe makes 6 servings

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Nutritional Info

Per serving: about -
cal 82
pro 3 g
total fat 5 g
sat. fat 3 g
carb 7 g
fibre 1 g
chol 14 mg
sodium 698 mg
% RDI: -
calcium 4
iron 7
vit A 17
vit C 15
folate 56
  • Portion size: 6

Learn how to make a classic cream of asparagus soup with this Tested till Perfect recipe. With just a zest of lemon, this velvety soup is soon to be a family favourite!

Ingredients

  • 1-1/2 lb 1-1/2lbasparagus
  • 2 tbsp 2tbspbutter
  • 1 1chopped leekleeks, (white part only)
  • 1 tbsp 1tbspchopped fresh parsley
  • 1 tsp 1tspgrated lemon rind
  • 2 tsp 2tsplemon juice
  • 1/4 tsp 1/4tsppepper
  • 4 cups 4cupsvegetable broth or chicken broth
  • 1/3 cup 1/3cup10% cream
  • chopped Fresh chives

Preparation

Snap off woody ends of asparagus; cut stalks into 1-1/2-inch (4 cm) lengths. Set aside.

In large heavy saucepan, melt butter over medium heat; cook leek, stirring occasionally, until very soft, 10 minutes.

Add asparagus, parsley, lemon rind, lemon juice and pepper. Pour in broth and bring to boil; reduce heat and simmer until asparagus is tender, about 5 minutes. Using tongs, remove 1 cup (250 mL) of the asparagus tips; chop coarsely and set aside.

In batches in blender or food processor, puree soup; press through sieve over saucepan to remove any fibre. Pour in cream; heat until steaming. Serve garnished with reserved chopped asparagus and sprinkling of chives.

Source : Canadian Living Magazine: May 2008

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