1. Recipes

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

Asparagus is a quintessential vegetable of summer, and what better way to enjoy it than in a refreshing and light soup. Asparagus Summer Soup is a perfect dish to savor on a warm day when you want something healthy and satisfying. This soup is both creamy and full of fresh flavors, making it a great choice for lunch or a light dinner.

Asparagus is packed with nutrients, including vitamins A, C, and K, as well as fiber and folate. It is a low-calorie vegetable that also contains antiox...

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Ingredients

  • 1 pound fresh asparagus, trimmed and peeled
  • 5 tablespoons unsalted butter, divided
  • 5 cups chicken broth, divided
  • 2 leeks, white and light green parts only, thinly sliced
  • 1 pound fresh spinach, stemmed, divided
  • 1 teaspoon white sugar
  • 2 ½ tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ⅛ teaspoon ground white pepper
  • 1 cup frozen green peas
  • ½ cup heavy whipping cream, or more to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 48 mins
  • Total Time: 1 hr 13 mins
  • Servings: 6
  • Yield: 6 servings

  • Cut asparagus stalks into 1-inch pieces; reserve tips in a bowl.
  • Melt 2 tablespoons butter in a Dutch oven over medium heat. Add 1/3 cup chicken broth and leeks; cover and cook until leeks are tender, about 5 minutes. Add asparagus stalks; cover and cook for 3 minutes.
  • Pour remaining 4 2/3 cups chicken broth into the Dutch oven. Bring to a boil; reduce heat and simmer until asparagus is very tender, 10 to 12 minutes. Add 2 packed cups spinach and sugar; cook until spinach is tender, about 5 minutes.
  • Puree soup with an immersion blender until very smooth.
  • Heat remaining 3 tablespoons butter in a small saucepan. Whisk in flour until well blended; cook for 1 minute.
  • Whisk flour mixture into the pureed soup until smooth and blended. Season soup with salt and white pepper. Bring to a boil; reduce heat and stir in peas. Simmer until peas are barely tender, about 3 minutes. Stir in asparagus tips; simmer until tender, about 5 minutes.
  • Pour heavy cream into the soup. Cook until heated through but not boiling, 3 to 4 minutes. Stir in remaining spinach; cook until heated through, about 3 minutes.

    • Nutrition

    251 cal.

    • Total Fat: 18g
    • Saturated Fat: 11g
    • Cholesterol: 57mg
    • Sodium: 1001mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 5g
    • Total Sugars: 6g
    • Protein: 7g
    • Vitamin C: 34mg
    • Calcium: 133mg
    • Iron: 5mg
    • Potassium: 687mg

    Categories

    Soup recipes
    Vegetarian recipes
    Summer recipes
    Healthy recipes
    Easy recipes