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
- Credits : Canadian Living Magazine: May 2008
MethodSnap 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
- Iron 7.0
- Folate 56.0
- Calcium 4.0
- Vitamin A 17.0
- Vitamin C 15.0