Recipe courtesy of Michael Lomonaco
Asparagus Soup with Sour Cream
Getting reviews...
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 219
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 9 g
- Cholesterol
- 43 mg
- Sodium
- 359 mg
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 219
- Total Fat
- 14 g
- Saturated Fat
- 8 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 9 g
- Cholesterol
- 43 mg
- Sodium
- 359 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Melt butter in soup pot. Add onion, leeks, salt, and pepper and sweat for 5 minutes. In cheesecloth combine bay leaf and thyme and tie to form sachet. Add sachet of herbs to vegetables. Have stock simmering in saucepan. Add hot stock to vegetables, bring to the boil, reduce, and simmer for 20 minutes. Add asparagus bottoms, and continue to simmer for 10 minutes. Remove sachet of herbs. With immersion blender, puree soup (or puree in batches in a standing blender).
- Carefully strain soup through fine sieve. Return strained soup to the pot and reboil. Add cream and heat through, but do not boil. Serve immediately with hot asparagus tips strewn in as garnish. Finish with a dollop of sour cream.
- Please note that this soup may be chilled and served cold.
Looking for Something Else?
Related Pages
- Champagne-Infused Blackberry Soup with Sour Cream...
- Baked Fingerling Potatoes with Sour Cream Butter
- Blueberries and Sour Cream
- Chive Tofu Sour Cream
- Mango and Brie Quesadilla with Sour Cream and...
- Mashed Potatoes with Leeks and Sour Cream
- Pierogies with Sour Cream Dip
- Latkes with Garlic-and-Onion Sour Cream
- Wasabi Sour Cream