Creamy Asparagus Soup in Mini Teacups
Total:
1 hr 10 min
Active:
30 min
Yield:
12 servings
Level:
Easy
Total:
1 hr 10 min
Active:
30 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

Special equipment: a large stockpot and blender; 12 small teacups or demitasse cups

In a large stockpot, heat the oil over medium heat. Add the asparagus, celery and onion and cook, stirring occasionally, until tender, about 10 minutes. Add the vegetable stock and bay leaf and bring to a boil, then reduce the heat and simmer for 30 minutes. Add the cream and simmer for another 10 minutes. Remove and throw away the bay leaf. Season with salt and pepper.

Add the spinach to the soup and let wilt for about 1 minute. In batches, pour the soup into a blender and blend on high until smooth. (Alternatively, use an immersion blender and puree in the pot.) Stir well before transferring to 12 small teacups and serve hot.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

IDEAS YOU'LL LOVE

Asparagus Soup with Herbed Goat Cheese

Recipe courtesy of Giada De Laurentiis

Creamy Cucumber Salad

Recipe courtesy of Ina Garten

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Hangover Soup

Recipe courtesy of Guy Fieri

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Crispy and Creamy New Potato Pie

Recipe courtesy of Tyler Florence

Creamy Cheese Grits

Recipe courtesy of Ree Drummond

Garden Vegetable Soup

Recipe courtesy of Alton Brown

French Onion Soup

Recipe courtesy of Tyler Florence

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking