Asparagus Soup, 90 Calories & Very Yummy!!!
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 89.3
- Total Fat: 4.3 g
- Cholesterol: 11.3 mg
- Sodium: 408.3 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 3.9 g
- Protein: 5.0 g
View full nutritional breakdown of Asparagus Soup, 90 Calories & Very Yummy!!! calories by ingredient
Introduction
An easy, creamy, tasty soup... If you love asparagus, this is the soup for you! An easy, creamy, tasty soup... If you love asparagus, this is the soup for you!Number of Servings: 6
Ingredients
-
1 Qt Chicken Broth (prefer Pacific Organic Free Range)
2lbs Fresh Asparagus
3/4 Med Onion (may add more if you like a lot of onion)
3 - 4TBS Butter (most of the butter will be discarded after cooking onions)*
1/4 Cup half & half (regular, not fat free)
*Need a food processor, hand processor or a bullet blender.
Directions
Thinly slice onions and slowly cook/soften onions in butter over low heat (about 15-20 minutes) in a stock pot.
Cut off top 2 inches of asparagus spears; reserve heads. Cut off 1/4 inch of the bottom of the spears; discard bottoms. Break spears in half; place all but 4-5 spears in vegetable steamer and steam per unit's instruction... back off steaming time by 3 minutes. Cut the 4-5 remaining spears into 1" chunks and reserve with heads.
If using a food processor or bullet blender:
When the asparagus is done, rinse under cold water to cool off so it's easy to handle. Drain excess butter from onions. Put onions, cooked asparagus and chicken broth in blender or processor and puree ingredients (the amount you put in will depend on the size of the unit). You may have to puree a few different batches and there's no special order, except mixing the broth with the onions/asparagus. Pour all puree back into stock pot.
If using a hand processor:
Drain excess butter from onions. Add cooked asparagus and chicken broth and puree with hand processor (no need to cool off the asparagus before pureeing with this method).
To Finish Off:
Add 1/4 cup of half & half and the reserved uncooked asparagus to the puree mixture. Stir well. Heat to gentle boiling over low/medium heat, stirring frequently. Let simmer 10 minutes to soften asparagus heads.
Serve and enjoy!!!
Serving Size: makes approx 6 - 8 servings
(nutritional data is based off of 6 servings)
*Calories for butter are counted for 1.5TBS of butter that will remain in recipe.
Cut off top 2 inches of asparagus spears; reserve heads. Cut off 1/4 inch of the bottom of the spears; discard bottoms. Break spears in half; place all but 4-5 spears in vegetable steamer and steam per unit's instruction... back off steaming time by 3 minutes. Cut the 4-5 remaining spears into 1" chunks and reserve with heads.
If using a food processor or bullet blender:
When the asparagus is done, rinse under cold water to cool off so it's easy to handle. Drain excess butter from onions. Put onions, cooked asparagus and chicken broth in blender or processor and puree ingredients (the amount you put in will depend on the size of the unit). You may have to puree a few different batches and there's no special order, except mixing the broth with the onions/asparagus. Pour all puree back into stock pot.
If using a hand processor:
Drain excess butter from onions. Add cooked asparagus and chicken broth and puree with hand processor (no need to cool off the asparagus before pureeing with this method).
To Finish Off:
Add 1/4 cup of half & half and the reserved uncooked asparagus to the puree mixture. Stir well. Heat to gentle boiling over low/medium heat, stirring frequently. Let simmer 10 minutes to soften asparagus heads.
Serve and enjoy!!!
Serving Size: makes approx 6 - 8 servings
(nutritional data is based off of 6 servings)
*Calories for butter are counted for 1.5TBS of butter that will remain in recipe.