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Recipe courtesy of Sunny Anderson
Cream of Asparagus Soup
Getting reviews...
- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 515
- Total Fat
- 39 g
- Saturated Fat
- 22 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 6 g
- Sugar
- 14 g
- Protein
- 17 g
- Cholesterol
- 101 mg
- Sodium
- 1721 mg
- Level: Easy
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 515
- Total Fat
- 39 g
- Saturated Fat
- 22 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 6 g
- Sugar
- 14 g
- Protein
- 17 g
- Cholesterol
- 101 mg
- Sodium
- 1721 mg
Ingredients
Directions
- Melt butter in a large saucepan over medium-high heat. Add onion and garlic, and saute 5 minutes. Season with salt and pepper. Add asparagus and saute another 4 minutes. Add the chicken stock and bring to a boil. Reduce to simmer and cook for 30 minutes, until asparagus is very tender. *Carefully transfer to a blender and puree until smooth. Return to saucepan, stir in sour cream and season with salt and pepper, to taste. Transfer to serving bowls. Dust with paprika and serve.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
