Cream of Asparagus Soup

Cream of Asparagus Soup

Sturdy, pale asparagus fingers poke through cold soil and reach for the sun. Warmed up, they transform into the brilliant green hue we find showcased alongside other springtime produce. In season, asparagus has a tender, sweet flavor with a slight earthy back note, making it an ideal, albeit metaphorical, base for this delicious, smooth soup. Simple in preparation, this recipe works exceptionally well as a make-ahead start to a larger meal.

 


INGREDIENTS
2 tablespoons butter
1 cup onion, chopped
4 cups asparagus, chopped
3 teaspoons salt
½ teaspoon black pepper
4 cups low-sodium vegetable stock
¼ cup crème fraiche
¼ teaspoon lemon juice

Please note you will need an immersion blender for this recipe.

Over medium heat, warm a large stockpot.

Add butter and onion, sautéing, until tender.

Add asparagus, salt, and pepper, sautéing for several minutes.

Add stock, cover pot, and decrease heat to low, simmering for 20 minutes.

Using an immersion blender, purée soup, until smooth.

Add crème fraiche, stirring until well-combined.

Top with lemon juice and serve.



SERVING INFORMATION:
YIELD: 8
SIZE: 1 cup
CARBS: 10g
NET CARBS: 8g

NUTRITION INFORMATION:
CALORIES: 80
TOTAL FAT: 4g
DIETARY FIBER: 2g
CHOLESTEROL: 10mg
SODIUM: 917mg
SUGARS: 6g
PROTEIN: 3g
The nutrition information provided for this recipe is determined by Spoonacular.
Substituting any ingredients may change the posted nutritional values.




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