Asparagus Soup
This creamy asparagus soup is perfect to have during spring time when asparagus are in season.
Servings: 6
Calories: 167kcal
Ingredients
- 4 tablespoons butter
- 1 ½ cups onion , chopped
- 2 cups potatoes , peeled and sliced
- 4 cups asparagus stems cut into half-inch pieces
- 4 cups water
- Salt
- A pinch of white pepper (optional)
- 24 asparagus tips
Instructions
- In a pot over medium heat, bring the butter to melt.
- Add onion and sauté for about 5 minutes until wilted.
- Add asparagus steams and sauté for 5 more minutes.
- Add potatoes and water, increase the heat to medium high and bring to a boil.
- Once is boiling, cover, reduce the heat to medium-low, and cook for 20 minutes, until the potatoes and asparagus are soft.
- Pour half into the glass of a blender, add salt to taste and blend until a smooth and creamy soup is formed. Process the other half in the same way.
- In a small pot, bring a cup of water to a boil, add the asparagus tips, salt and blanch for 30-40 seconds. Strain and transfer the asparagus to a bowl of ice water to stop cooking.
- Serve the soup hot and garnish with the asparagus tips.
Video
Notes
This asparagus soup is a vegetarian. To make it vegan, you just have to substitute the butter for olive oil, or for the vegetable fat of your choice.
This soup is delicious with with croutons, or crème fraîche.
Nutrition
Calories: 167kcal | Carbohydrates: 22g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 83mg | Potassium: 665mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1395IU | Vitamin C: 25mg | Calcium: 61mg | Iron: 4mg