Recipe courtesy of Alice Huberman
Asparagus Soup
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 288
- Total Fat
- 19
- Saturated Fat
- 6
- Carbohydrates
- 23
- Dietary Fiber
- 5
- Sugar
- 8
- Protein
- 9
- Cholesterol
- 33
- Sodium
- 991
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
Ingredients
1/4 cup olive oil
1 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seed
4 1/2 cups vegetable or chicken stock
1/2 pound potatoes, peeled and diced
1 sprig fresh thyme
1 1/2 pounds asparagus, white ends removed and cut into 1-inch lengths
4 ounces frozen chopped spinach
1/2 cup heavy cream
1/2 teaspoon grated lemon rind
Salt
1 teaspoon white pepper
Toasted croutons, for garnish, if desired
Directions
- Heat the oil in heavy bottomed soup pot. Add the onions, carrots, and celery and saute until the onions are translucent. Add the ground cumin and coriander seed and stir with vegetables for about 2 minutes. Add the stock and bring to boil. Turn down to simmer, and add the diced potatoes and thyme. When potatoes are soft, add the asparagus and frozen spinach and simmer for about 10 minutes until asparagus is fully cooked but still green. Puree soup in a blender or food processor and return to the soup pot. Add cream and lemon rind, bring to a boil, and then turn down to a simmer. Season with salt and pepper and serve with toasted croutons, if desired