Cream of Asparagus Soup

This is an ever-popular classic that's wonderful as an appetizer – hot or chilled.

Servings: 6

Ingredients:

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%
    1-1/2 lb (750 g) asparagus
    2 tbsp (25 mL) butter
    1 leek (white part only), chopped
    1 tbsp (15 mL) chopped fresh parsley
    1 tsp (5 mL) grated lemon rind
    2 tsp (10 mL) lemon juice
    1/4 tsp (1 mL) pepper
    4 cups (1 L) vegetable or chicken broth
    1/3 cup (75 mL) 10% 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, pur?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



Real Cream For more ideas on cooking with Real Cream, click here


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