Cream of Asparagus Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 Tbsp butter1 1/2 C. coarsely chopped shallots1/2 tsp. dried thyme3 Tbsp. all-purpose flour3 lbs. asparagus, trimmed and cut into 1-inch pieces1 c. low-sodium vegetable broth 5 c. water t1/3 C. heavy cream2-3 Tbsp fresh lemon juice
1. In a large saucepan, melt the butter over medium heat. Add the shallots and thyme; cook until the shallots are soft, about 5 minutes. Add the flour; cook until incorporated, stirring constantly, about 1 minute.
2. Add the asparagus, vegetable broth and water to make 6 cups. Cover, and bring to a boil. Reduce heat; cover and simmer, until the asparagus is bright green and just tender, 2-4 minutes.
3. Working in batches, puree the soup in a blender until very smooth. To prevent splattering, fill the blender only halfway, and allow heat to escape: Remove the cap from the hole in the lid, and cover the lid with a dish towel. (to freeze, see note). If serving right right away, stir in the cream and lemon juice.
* To freeze: do not add cream and lemon juice. Allow to cool to room temperature before dividing among airtight containers. Freeze up to 2 months. Defrost overnight in the refrigerator; reheat over low heat, stirring in the cream and lemon juice before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user JOCREE.
2. Add the asparagus, vegetable broth and water to make 6 cups. Cover, and bring to a boil. Reduce heat; cover and simmer, until the asparagus is bright green and just tender, 2-4 minutes.
3. Working in batches, puree the soup in a blender until very smooth. To prevent splattering, fill the blender only halfway, and allow heat to escape: Remove the cap from the hole in the lid, and cover the lid with a dish towel. (to freeze, see note). If serving right right away, stir in the cream and lemon juice.
* To freeze: do not add cream and lemon juice. Allow to cool to room temperature before dividing among airtight containers. Freeze up to 2 months. Defrost overnight in the refrigerator; reheat over low heat, stirring in the cream and lemon juice before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user JOCREE.
Nutritional Info Amount Per Serving
- Calories: 191.4
- Total Fat: 12.4 g
- Cholesterol: 27.2 mg
- Sodium: 119.1 mg
- Total Carbs: 17.2 g
- Dietary Fiber: 4.9 g
- Protein: 6.4 g
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