Asparagus Purée Soup
Recipe Type:
Vegetarian
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
asparagus
4 c
vegetable broth
1 medium
onion
2.00 clove
garlic
2 tbsp
olive oil
1 teaspoon
salt
1 teaspoon
black pepper
1 c
heavy cream
Directions
Step 1
Trim the woody ends of the asparagus and cut them into small pieces.
Step 2
Chop the onion and garlic cloves.
Step 3
Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and cook until softened.
Step 4
Add the asparagus pieces to the pot and cook for 2 minutes.
Step 5
Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes, or until the asparagus is tender.
Step 6
Use an immersion blender or transfer the soup to a blender and blend until smooth.
Step 7
Return the soup to the pot and stir in the heavy cream. Season with salt and black pepper to taste.
Step 8
Simmer the soup for 5 minutes to heat through.
Step 9
Serve the soup hot and garnish with additional black pepper, if desired.
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
4 g
(16
kcal)
Carbohydrates:
10 g
(40
kcal)
| Calories | 6.615 kcal | 0.33% |
| Vitamin A | 1.323 IU | 0.15% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.3087 g | 0.28% |
| Fat | 0.6615 g | 0.47% |
| Carbohydrates | 0.441 g | 0.09% |
| Sodium | 26.46 mg | 5.29% |
| Fibers | 0.1764 g | 0.46% |
| Sugars | 0.1764 g | 0% |
| Protein | 0.1764 g | 0.21% |
| Vitamin C | 0.882 mg | 0.98% |
| Calcium | 0.2646 mg | 0.05% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 17.64 mg | 3.53% |
| Alcohol | 0 g | 0% |
| Cholesterol | 1.323 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0 mg | 0% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.0882 mg | 0.59% |
| Zinc | 0.0441 mg | 0.01% |
| Selenium | 0.0882 mcg | 0.02% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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