Velvety Asparagus Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 Liters tap water2 Lbs asparagus, peeled and chopped, tips reserved2 Oz flour2 Oz butterpinch (or two) nutmeg4 Tbsp sour creamsalt to tastechervil as garnish on top
Peel asparagus then boil in 2 liters of water, about 10-12 minutes.
Strain asparagus, keeping the water
Chop asparagus into 1-2 inches pieces, reserve tips for later.
In a large pot, melt butter over medium-low heat then add flour all at once and stir with a wooden spoon until a smooth.
Add reserved water a little at a time while whisking to make a smooth soup until all of the water has been added back in.
Add chopped asparagus to the soup (not the tips) and simmer for 5 minutes.
Whisk in nutmeg, sour cream and salt to taste.
Remove from heat and let cool.
Add asparagus tips to the mix and blend the soup in a food processor until it is very smooth.
Once blended, return to the pot and reheat.
Serve very hot with chervil sprinkled on top.
Number of Servings: 12
Recipe submitted by SparkPeople user TERILYN1015.
Strain asparagus, keeping the water
Chop asparagus into 1-2 inches pieces, reserve tips for later.
In a large pot, melt butter over medium-low heat then add flour all at once and stir with a wooden spoon until a smooth.
Add reserved water a little at a time while whisking to make a smooth soup until all of the water has been added back in.
Add chopped asparagus to the soup (not the tips) and simmer for 5 minutes.
Whisk in nutmeg, sour cream and salt to taste.
Remove from heat and let cool.
Add asparagus tips to the mix and blend the soup in a food processor until it is very smooth.
Once blended, return to the pot and reheat.
Serve very hot with chervil sprinkled on top.
Number of Servings: 12
Recipe submitted by SparkPeople user TERILYN1015.
Nutritional Info Amount Per Serving
- Calories: 71.3
- Total Fat: 4.9 g
- Cholesterol: 11.9 mg
- Sodium: 34.6 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 1.7 g
- Protein: 2.3 g
Member Reviews
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CCKELLY3
This recipe is light, but unfortunately, it's bland and thin. I added 1/3c carmelized onions, 1 tsp chicken base & 1/2 can creamed corn & lemon juice, to fill it out, but still not sure what's missing. I do like that it's very low fat & perhaps chilled with greek yogurt for summer it'd be good. - 12/5/10