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How to Make Asparagus Soup II - A Step-by-Step Guide

Asparagus is a versatile and delicious vegetable that is a great source of vitamins and minerals. It can be used in a variety of dishes, but one of the most popular ways to enjoy asparagus is in a creamy and flavorful soup. Asparagus soup is the perfect dish for spring, when asparagus is in season and at its freshest.

This recipe for Asparagus Soup II is a simple and easy way to enjoy the flavors of asparagus in a warm and comforting soup. With just a few basic ingredients, this soup ...

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Ingredients

  • 1 ½ pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
  • 1 leek, sliced
  • 6 cups water
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 onion, chopped
  • 2 ½ tablespoons long-grain white rice
  • 1 to taste salt
  • 1 pinch ground black pepper
  • ½ teaspoon lemon juice

Information

  • Servings: 4
  • Yield: 4 servings

  • In a large stockpot, combine the water or stock, asparagus ends and separated leek greens. Heat over low heat and allow to simmer while you prepare the rest of the ingredients.
  • In a medium saute pan, heat the butter and oil. Add the leek 'whites', onion and rice and cook until the onion begins to color (about 8 minutes). Add 1 cup of the warm stock and cook 10 more minutes.
  • Strain the stock of the asparagus and leek ends and return to the stockpot. Add the contents of the saute pan to the strained stock along with the asparagus middles and partially cover the pot. Cook 12 more minutes.
  • Transfer soup to a food processor and puree. Strain this back into the stockpot. Season and add salt, pepper and lemon juice to taste. Meanwhile, drop the asparagus tips into boiling salted water and cook until tender (about 4 minutes). Serve the soup with a few asparagus tips on top for garnish.

    • Nutrition

    141 cal.

    • Total Fat: 7g
    • Saturated Fat: 2g
    • Cholesterol: 8mg
    • Sodium: 164mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 4g
    • Total Sugars: 4g
    • Protein: 5g
    • Vitamin C: 17mg
    • Calcium: 59mg
    • Iron: 2mg
    • Potassium: 437mg

    Categories

    Vegetable recipes
    Soup recipes
    Starter recipes
    Creamy recipes
    Healthy recipes