No cream, creamy asparagus soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
3 Pounds Asparagus1 Cup Shallots2 Boxes (8 cups) vegetable broth1- large jar marinated artichoke hearts drainedsalt to tastePepper to tasteDash of Cayenne Pepper2- Tbsp olive oil
First bring 4 cups broth to a boil. While this is happening, separate asparagus into three parts. The woody ends, the tips and the middle. Place the woody ends in the broth to boil for flavor. Chop middles and reserve for later. Reserve pretty tops for end. Boil until woody ends are tender. Remove with a slotted spoon. Reserve broth in blender or food processor. In pot add olive oil, shallots, middles of asparagus, artichoke hearts salt, pepper and cayenne. Saute over low heat until asparagus is tender. Add aspargus, shallot mixture to broth in blender and blend on high until smooth and creamy. Place asparagus tips on microwave safe bowl and heat with two tablespoons broth for 2 minutes. Pour soup from blender into pot and add softened asparagus tips and cayenne pepper. Add remaining broth to desired constancy. Check for seasoning, salt and pepper to taste.
Number of Servings: 7
Recipe submitted by SparkPeople user WILDDREEMER.
Number of Servings: 7
Recipe submitted by SparkPeople user WILDDREEMER.
Nutritional Info Amount Per Serving
- Calories: 123.3
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 2,056.9 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 4.1 g
- Protein: 4.7 g
Member Reviews
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ECLECTICCHEF
I *LOVED* it! I made the "WICKED FAST" version - 2 cans of asparagus (1 can of spears and 1 can of tips and cuts), artichoke hearts, (I also skipped the shallots. I might try garlic like Tammy did. :) I only used 32 oz of broth, 2 tbsp oil, and then I blended it all together and it was great! - 10/8/10