Cream of Asparagus Soup Recipe

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


Submitted by tpetani

Makes 8 servings



Creamy soup with poached egg on toast

Recipe Ingredients for Cream of Asparagus Soup

800 g asparagus, woody ends removed
2 tbsp olive oil
2 medium white onions, peeled and chopped
2 stalks of celery, trimmed and copped
2 leeks, trimmed and chopped
2 litres chicken stock, (or alternatively vegetable stock)
1 pinch sea salt
1 pinch ground black pepper
10 small eggs
8 slices of bread, italian
10 g butter
1 tbsp extra virgin olive oil

Recipe Directions for Cream of Asparagus Soup

  1. Chop the tips off your asparagus and put these to one side for later. Roughly chop the asparagus stalks.

  2. Get a large, deep pan on the heat and add a good lug of olive oil. Gently fry the onions, celery and leeks for around 10 minutes, until soft and sweet, without colouring.

  3. Add the chopped asparagus stalks and stock and simmer for 20 minutes with a lid on. Remove from the heat and blitz with a hand-held blender or in a liquidizer. Season the soup bit by bit (this is important) with salt and pepper until just right. Put the soup back on the heat, stir in the asparagus tips, bring back to the boil and simmer for a few more minutes until the tips have softened.

  4. Just before I?m ready to serve the soup, I get a wide casserole-type pan on the heat with 8 to 10cm of boiling water. Using really fresh eggs, I very quickly crack all 10 into the water. Don?t worry about poaching so many at the same time. They don?t have to look perfect. A couple of minutes and they?ll be done, as you want them to be a bit runny.

  5. Toast your ciabatta slices.

  6. Using a slotted spoon, remove all the poached eggs to a plate and add a knob of butter to them. To serve, divide the soup between eight warmed bowls and place a piece of toast into each. Put a poached egg on top, cut into it to make it runny, season and drizzle with extra virgin olive oil.

Categories

Soup

Nutrition Facts
Serving Size 473.5g
Amount Per Serving
Calories
199
Calories from Fat
106
% Daily Value*
Total Fat
11.8g
18%
Saturated Fat
3.0g
15%
Trans Fat
0.0g
Cholesterol
198mg
66%
Sodium
982mg
41%
Potassium
380mg
11%
Total Carbohydrates
15.4g
5%
Dietary Fiber
3.3g
13%
Sugars
5.5g
Protein
10.1g
Vitamin A 28% Vitamin C 17%
Calcium 10% Iron 22%
* 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 selenium
  • High in vitamin A
  •   Bad points
  • Very high in cholesterol
  • Very high in sodium
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