Cream of Asparagus Soup
This recipe makes 6 servings
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
