Silky Asparagus Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 83.3
- Total Fat: 0.8 g
- Cholesterol: 5.0 mg
- Sodium: 1,742.9 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 3.8 g
- Protein: 4.9 g
View full nutritional breakdown of Silky Asparagus Soup calories by ingredient
Introduction
Beautifully silky asparagus soup without the cream. Substitute vegetable stock to make a delicious vegetarian soup your most discerning meat eater would enjoy. Surprisingly flavorful and healthy at the same time. Beautifully silky asparagus soup without the cream. Substitute vegetable stock to make a delicious vegetarian soup your most discerning meat eater would enjoy. Surprisingly flavorful and healthy at the same time.Number of Servings: 4
Ingredients
-
1 lb fresh asparagus
1 qt chicken broth (home made stock is great too)
1 cup onion, chopped
2 cloves garlic, minced
1 medium red potato peeled and quartered
1 tsp garlic salt
1 tsp Kosher Salt
1 tsp 17 season mix
1 tsp onion powder
1/2 tsp white pepper
Directions
Cut woody ends from asparagus stalks. Cut into quarters.
Add onion and garlic to non-stick saucepan and sweat with 1/4 cup chicken broth over medium high heat.
Add remaining broth, asparagus, potato, garlic salt, kosher salt and onion powder. Cover and bring to a boil until asparagus is cooked through. Approximately 8 minutes.
Add white pepper and 17 season mix. Blend soup with immersion blender or pour into food processor or blender and mix until smooth.
Pour into bowls and serve. Yields 4 1 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user APIKCK.
Add onion and garlic to non-stick saucepan and sweat with 1/4 cup chicken broth over medium high heat.
Add remaining broth, asparagus, potato, garlic salt, kosher salt and onion powder. Cover and bring to a boil until asparagus is cooked through. Approximately 8 minutes.
Add white pepper and 17 season mix. Blend soup with immersion blender or pour into food processor or blender and mix until smooth.
Pour into bowls and serve. Yields 4 1 cup servings.
Number of Servings: 4
Recipe submitted by SparkPeople user APIKCK.