EASY CREAM OF ASPARAGUS SOUP
This is an easy, delicious recipe I got from a local restaurant. I make this every spring when asparagus is abundant here. I think because of the sherry this soup has a wonderful nutty flavor. This can easily be made as a low-calorie soup by using 1 tablespoon olive oil instead of the butter, and by omitting the heavy cream. Just add a little cornstarch to thicken, if needed.
Provided by Miss Diane
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 9
Steps:
- Chop the asparagus. Set aside 2 cups of the asparagus tips.
- Melt the butter in a stockpot over medium heat. Cook the asparagus, onion, celery, and garlic in the melted butter until beginning to soften, 2 to 3 minutes. Add the sherry and chicken stock; bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 45 minutes. Remove from heat and allow to cool at least 30 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid in place with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the blended soup to the stockpot; stir in the reserved asparagus tips and the heavy cream. Cook over medium heat until soup is hot and the asparagus tips are heated through but still crunchy, about 3 minutes. Season with salt and pepper.
Nutrition Facts : Calories 213.4 calories, Carbohydrate 16.2 g, Cholesterol 43.9 mg, Fat 14.8 g, Fiber 4.6 g, Protein 6.9 g, SaturatedFat 8.7 g, Sodium 1565.4 mg, Sugar 4.7 g
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