Make and share this Asparagus Soup recipe from Food.com.
Provided by Jenny Sanders
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Wash and cut up the celery and put it in a large pot with the water and the canned beans, including the packing liquid from the beans. Heat to a simmer.
- Wash the asparagus, and snap off both the tough ends and the tips. Grind the spices and add them to the soup. Add the asparagus stalks and ends to the soup and simmer until quite tender; about 10 minutes. Reserve the tips.
- Remove the tough stem ends from the soup and discard. Puree the soup thoroughly in a blender. The soup may be made ahead up to this point; it should keep in the fridge for 24 hours.
- To serve, add the cream (if using) and reheat the soup gently. Steam the reserved tips separately until tender.
- Serve the soup garnished with the steamed tips.
Nutrition Facts : Calories 231.1, Fat 8.6, SaturatedFat 5, Cholesterol 26.4, Sodium 446.8, Carbohydrate 29.9, Fiber 11.9, Sugar 2, Protein 11.3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #soups-stews #vegetables #dietary #asparagus
You'll also love