Cream of Asparagus Soup

Author: Canadian Living

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!

  • Portion size 6 servings

Ingredients

  • 1 1/2 lb asparagus
  • 2 tablespoons butter
  • 1 leek (white part only)
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon grated lemon rind
  • 2 teaspoons lemon juice
  • 1/4 teaspoon pepper
  • 4 cups vegetable broth
  • 4 cups chicken broth
  • 1/3 cup 10% cream
  • fresh chives

Method

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.

Nutritional facts Per serving: about

  • Sodium 698 mg
  • Protein 3 g
  • Calories 82.0
  • Total fat 5 g
  • Cholesterol 14 mg
  • Saturated fat 3 g
  • Total carbohydrate 7 g

%RDI

  • Iron 7.0
  • Fibre 0.0
  • Folate 56.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cream of Asparagus Soup