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Рецепт Creamy Asparagus Soup from Cook's Country

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Yeah, sure. There are lots of recipes for Cream of Asparagus Soups. This one is my all time version, so far. This appears in the April 2010 issue of Cook's Country. There are two ingredients, that surprised me. One, gives the soup a vibrant green color, and the other "secret" ingredients balances out the flavor of asparagus. I made this is less than 30 minutes, and it's a soup that my family wants me to make again.

 
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Cost per recipe $19.84 view details

Инструкции

  1. 1. COOK TIPS Cut tips off asparagus spears and chop stalks into 1/2-inch pieces. Melt 1 1/2 tablespoons butter in Dutch oven over medium-high heat. Add asparagus tips and cook, stirring occasionally, until just tender, about 2 minutes. Set aside.
  2. 2. SOFTEN VEGETABLES Add remaining butter and asparagus, leeks, 1/2 tablespoon salt, and 1/8 teaspoon pepper to empty pot and cook over medium-low heat, stirring occasionally, until vegetables are softened, about 10 minutes.
  3. 3. SIMMER SOUP Add broth to pot and bring to boil over medium-high heat. Reduce heat to medium-low and simmer until vegetables are tender, about 5 minutes.
  4. Stir in peas and Parmesan. Puree soup in blender** in 2 batches and return to pot.
  5. **NOTE: I always use an immersion blender to puree my soups right in the pot-- so much easier and less cleanup.
  6. Stir in cream, lemon juice, and asparagus tips, and cook until heated through, about 2 minutes. Season with salt and pepper. Serve. (Soup can be refrigerated in airtight container for 2 days.)

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1478g
Calories 738  
Calories from Fat 479 65%
Total Fat 54.41g 68%
Saturated Fat 32.28g 129%
Trans Fat 0.0g  
Cholesterol 141mg 47%
Sodium 504mg 21%
Potassium 1854mg 53%
Total Carbs 40.1g 11%
Dietary Fiber 13.2g 44%
Sugars 13.9g 9%
Protein 35.79g 57%
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