CREAM OF ASPARAGUS SOUP MIRAVAL

CREAM OF ASPARAGUS SOUP MIRAVAL image

Yield 6 c

Number Of Ingredients 29

Cream of Asparagus Soup
Yield
6 1/2 Cups
Ingredients
¼ t. extra-virgin olive oil
1 C. onion, diced
½ C. celery, chopped
4 C. asparagus, peeled & chopped (approximately 1 bunch)
½ t. fresh garlic, minced
1 bay leaf
1 t. thyme
3 C. potatoes, diced & peeled
4 C. vegetable stock
½ t. nutmeg
1 t. sea salt
¼ t. black pepper, freshly ground
Instructions
Heat the olive oil in a medium stockpot over high flame. Add the onion, celery, and asparagus, and cook for 2 minutes or until the asparagus is bright green. Add the garlic and cook another minute. Add the bay leaf and thyme. Stir in the potatoes and vegetable stock to just cover the vegetables. Bring to a boil, then turn down to a simmer. Simmer for 20-25 minutes or until potatoes are soft. Add the nutmeg, sea salt, and pepper.
Carefully ladle the soup into a blender. Puree the soup until smooth. Strain through a fine-mesh strainer or colander lined with cheesecloth to remove any asparagus strings. Taste and adjust seasoning with additional salt, pepper, and nutmeg. You may need to add a little more stock or water to the soup for a creamy consistency if the soup is too thick.
Nutritional Information
Per serving
Calories 70
Protein 3g
Total Fat 0.5g
Saturated Fat 0g
Carbohydrates 16g
Dietary Fiber 3g
Cholesterol 16mg
Sodium 410mg

Steps:

Cream of Asparagus Soup Yield 6 1/2 Cups Ingredients ¼ t. extra-virgin olive oil 1 C. onion, diced ½ C. celery, chopped 4 C. asparagus, peeled & chopped (approximately 1 bunch) ½ t. fresh garlic, minced 1 bay leaf 1 t. thyme 3 C. potatoes, diced & peeled 4 C. vegetable stock ½ t. nutmeg 1 t. sea salt ¼ t. black pepper, freshly ground Instructions Heat the olive oil in a medium stockpot over high flame. Add the onion, celery, and asparagus, and cook for 2 minutes or until the asparagus is bright green. Add the garlic and cook another minute. Add the bay leaf and thyme. Stir in the potatoes and vegetable stock to just cover the vegetables. Bring to a boil, then turn down to a simmer. Simmer for 20-25 minutes or until potatoes are soft. Add the nutmeg, sea salt, and pepper. Carefully ladle the soup into a blender. Puree the soup until smooth. Strain through a fine-mesh strainer or colander lined with cheesecloth to remove any asparagus strings. Taste and adjust seasoning with additional salt, pepper, and nutmeg. You may need to add a little more stock or water to the soup for a creamy consistency if the soup is too thick. Nutritional Information Per serving Calories 70 Protein 3g Total Fat 0.5g Saturated Fat 0g Carbohydrates 16g Dietary Fiber 3g Cholesterol 16mg Sodium 410mg