|Nutritional Guidelines (per serving)|
|Servings: 6 servings Asparagus Soup|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||8%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 6g||23%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This asparagus-pea soup recipe is made with two iconic spring vegetables. Its vibrant green color, achieved by not overcooking the veggies, makes it a real standout, especially in a white bowl. Garnish with a dollop of sour cream, if desired.
- 1 large onion (chopped)
- 1 tablespoon butter (or olive oil)
- 1 pound asparagus (trimmed and cut into 1-inch pieces)
- 1 pound peas (fresh and shucked)
- 4 cups vegetable broth (or chicken broth, hot)
- 1/2 cup sour cream
- Salt (to taste)
- Black pepper (to taste)
In a large saucepan sauté onion in butter or oil until tender but not caramelized.
Add asparagus (reserving the tips for garnish) and peas. Add hot broth, bring to a boil, reduce heat and simmer 5 minutes.
Remove from heat. Puree in a blender (in batches, if necessary), leaving it somewhat chunky.
Season to taste and warm, if necessary, but no further cooking is necessary. Serve garnished with a crouton, dollop of sour cream and a few asparagus spears.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.