Martha Stewart's Cooking School Cream of Asparagus Soup
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
Melt butter in pan, add onions and sweat. Add flour and cook until blended (don't let the flour take on any color). Add stock, bring to boil, reduce to simmer and cook until consistency of heavy cream. Add asparagus ends and season with salt and pepper. Cook until tender (about 15-20 mins), puree with immersion blender, then add tips and cook about 15-20 mins more until tender. Season with thyme at same time as salt and pepper if desired.
Directions
Add asparagus stems, cook, puree, then add the tips and cook until tender (about 15-20 mins).

Number of Servings: 4

Recipe submitted by SparkPeople user AJBELON.
Servings Per Recipe: 4
Nutritional Info Amount Per Serving
  • Calories: 288.9
  • Total Fat: 18.9 g
  • Cholesterol: 51.6 mg
  • Sodium: 428.6 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 5.0 g
  • Protein: 6.7 g

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