Menu Enter a recipe name, ingredient, keyword...

Asparagus Soup

By

Serves 4

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 2 lb. asparagus - woody ends trimmed
  • (* to remove woody end hold asparagus spear in middle & bend the
  • bottom with your hand till it snaps- it will naturally break at
  • the perfect place).
  • 3 T. olive oil
  • 1 chopped onion
  • 2 stalks celery
  • 1 chopped carrot
  • 1 1/2 tsp. minced garlic
  • 1/4 tsp salt
  • 1/4 tsp/ black pepper
  • 5 cups reduced sodium chicken broth
  • 1/2 cuo evaporated 2% milk
  • 1 tsp. lemon juice
  • Parmesian cheese

Details

Preparation

Step 1

1.Reserve tips of 8 asparagus spears. Set aside. Cut remaining asparagus into 1/2" pieces. In large sauce pan, warm olive oil over low heat. Add onion, celery, carrots - cook 3 minutes. Add garic & cook 1 minute. Add asparagus, salt & pepper and cook 5 minutes. Add broth. Simmer covered 20 minutes.

2.Blanch 8 tips in boiling water for 3 minutes. Drain.

3.Puree soup in batches in a blender. Return to sauce pan over medium heat. Add milk & lemon juice. Warm through but do not simmer.

4.To serve top with asparagus tips. Add sprinkle of cheese.

You'll also love

Review this recipe

Chicken Dana Tuscan-Style Roasted Asparagus