|Nutritional Guidelines (per serving)|
|Servings: 6 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||3%|
|*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 soup recipe is a great example of the less-is-more school of cooking. It's just a simple puree of asparagus with a bit of cream. The result is a delicious asparagus soup that tastes like…asparagus!
- 2 bunches asparagus (washed and woody bottoms trimmed off)
- 1 tablespoon butter
- 1 clove garlic (minced)
- 1 quart chicken or vegetable stock
- 1/2 cup heavy cream
- Cayenne pepper (to taste)
- Salt (to taste)
Gather the ingredients.
Cut the asparagus into 1-inch pieces and set aside (reserve a few tips for garnish - see note below).
In a soup pot, melt the butter over medium heat; when it begins to foam add the garlic and cook for 30 seconds.
Add the stock and asparagus, and bring to a simmer. Cook for about 5 minutes, until the Asparagus is tender but still green.
When the asparagus is ready, remove from heat and puree using a stick, or regular blender.
Pour back into the pot. Add the cream and cook on low until heated through. Season to taste with salt and cayenne.
Ladle the asparagus soup into bowls and serve hot.
Tips: If desired, reserve a few asparagus tips to blanch and garnish the top, along with an additional drizzle of cream.