Creamy Asparagus Soup
Mark Boughton Photography / styling: Teresa Blackburn
- Yield: 4 servings
- Prep: 5 mins
- Cook: 28 mins
Look for firm asparagus stalks with heads that are tight and compact. The tips should smell fresh and clean.
Ingredients
- 1tablespoon butter
- 1small onion, finely chopped
- 2 celery ribs, finely chopped
- 1 leek, white part only, finely chopped
- 1cup chopped asparagus spears (snap woody ends of stalk off before cleaning and chopping; reserve the tender tips to stir in the soup just before serving. )
- 2cups reduced-sodium chicken broth, divided
- 1cup half-and-half
- 1 1/2teaspoons cornstarch
- 1tablespoon water
- 1/4teaspoon salt
- 1/8teaspoon white pepper
Instructions
- Melt butter in a saucepan over low heat. Add onion, celery, leek and asparagus. Cook about 5 minutes. Add 1 cup chicken broth; cover and simmer until asparagus is tender, about 10 minutes.
- Place vegetables and broth in a food processor or blender, working in batches, if necessary. Process until smooth. Return to saucepan. Add remaining broth and half-and-half. Cook over low heat; do not boil.
- Dissolve cornstarch in water and whisk into soup. Continue cooking over low heat, stirring until soup thickens. Add salt and white pepper. Add asparagus tips and cook 3 minutes.
Recipe courtesy of the Deerfield Inn in Deerfield, Mass.
Nutritional Info *per serving
- Glycemic Load 0
- Calories 150
- Fat 10g
- Saturated Fat 6g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 2.5g
- Cholesterol 30mg
- Sodium 250mg
- Potassium 260mg
- Carbohydrate 11g
- Fiber 2g
- Sugars 3g
- Protein 4g
- Trans Fat 0g
- Vitamin A 20%
- Vitamin C 10%
- Calcium 10%
- Iron 8%
