Asparagus Soup Recipe

Looking for an easy Asparagus Soup recipe? Learn how to make Asparagus Soup using healthy ingredients.


Submitted by trekwars2000

Makes 8 servings



Servings are 1.5 cups each. Emeril's Asparagus Soup Recipe. Located here: http://www.foodnetwork.com/recipes/emeril-lagasse/asparagus-soup-recipe/index.html

Recipe Ingredients for Asparagus Soup

3 pounds fresh asparagus, rinsed
8 cups low sodium chicken stock
4 tablespoons unsalted butter
1 cup minced shallots
1 cup minced leeks, whites only, well rinsed
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/2 cup heavy cream
1/4 cup finely grated Parmesan, garnish

Recipe Directions for Asparagus Soup

  1. Trim the attractive top tips from the asparagus, about 1 to 1 1/2 inches in length. Cut the woody stem ends from each spear and reserve. Cut the remaining tender stalks into 1/2-inch pieces.

  2. In a medium pot, bring the stock to a boil. Add the tough woody stems, lower the heat and simmer to infuse with asparagus flavor, 20 to 30 minutes. Remove with a slotted spoon and discard, reserving the stock.

  3. Add the decorative tips to the stock and blanch until tender, 1 to 1 1/2 minutes. Remove with a strainer and refresh in an ice water bath. Drain on paper towels and reserve for the garnish. Reserve the stock.

  4. In a medium stockpot, melt the butter over medium-high heat. When foamy, add the shallots and leeks and cook until tender, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the chopped asparagus stalks, salt, and pepper, and cook, stirring, for 2 minutes. Add the reserved broth and simmer until the asparagus are very tender, 15 to 20 minutes. Remove from the heat.

  5. With a hand-immersion blender or in batches in a food processor, puree the soup until smooth. Adjust the seasoning, to taste. If serving right away, return to medium heat and add the cream and reserved asparagus tips. Cook, stirring, until the soup is warmed through, about 3 minutes.

  6. Alternatively, if serving the soup later, do not add the cream and let cool at room temperature (or in an ice water bath). Cover and refrigerate. Before serving, add the cream and asparagus tips, and warm the soup gently over medium heat, stirring occasionally.

  7. To serve, place the soup in a soup tureen and sprinkle with cheese. Ladle into demi-tasse cups or small coffee or tea cups, and serve.

Categories

Vegetables, Soup, American-Southern, Advance, Gluten-Free, Sugar-Free

Nutrition Facts
Serving Size 447.3g
Amount Per Serving
Calories
152
Calories from Fat
87
% Daily Value*
Total Fat
9.7g
15%
Saturated Fat
6.0g
30%
Trans Fat
0.0g
Cholesterol
28mg
9%
Sodium
797mg
33%
Potassium
447mg
13%
Total Carbohydrates
13.2g
4%
Dietary Fiber
3.8g
15%
Sugars
3.7g
Protein
5.9g
Vitamin A 40% Vitamin C 21%
Calcium 10% Iron 23%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in iron
  • High in thiamin
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • High in saturated fat
  • Very high in sodium
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