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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (325g) Recipe makes 6 servings |
||
| Calories 186 | ||
| Calories from Fat 106 | (57%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.8g | 18% | |
| Saturated Fat 7.1g | 35% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 40mg | 13% | |
| Sodium 411mg | 17% | |
| Potassium 425mg | 12% | |
| Total Carbohydrate 9.1g | 3% | |
| Dietary Fiber 2.6g | 10% | |
| Sugars 3.8g | ||
| Protein 5.5g | 11% | |
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Asparagus-lemon Soup
By: bluemoon downunder
May 10, 2005
One glance at the ingredients and I just loved the sound of this recipe. When I made it, I was not disappointed. It can be served hot or cold, depending on the time of year, your personal preferences and what else you are serving on the day - or evening. Adapted from Rodale's 'Savory Soups and Stews: 100 Hassle-Free Homemade Meals'.
SERVES 6
Ingredients
- 1 1/4 lbs fresh asparagus, trimmed and chopped
- 1 cup celery, chopped
- 1 yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 3 cups chicken broth
- 1 cup white wine
- 1/2 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 pinch white pepper, to taste
- 3/4 cup whipping cream
Directions
1
In a large pot, combine the asparagus, celery, onion and garlic with the chicken broth and - over a high heat - bring to the boil.2
Reduce the heat to low and simmer for 10-15 minutes, then allow to cool slightly.3
Process in a blender or food processor until smooth.4
If serving hot, return to the pot, stir in the remaining ingredients until well-combined and heat the soup until warm. Do not allow it to come to the boil.5
If serving cold, transfer to a serving dish, stir in the remaining ingredients until well-combined.6
Serve with warm crusty rolls.
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- Course > Soups > Bisques/Cream
- Main Ingredient > Vegetables > Asparagus
- Main Ingredient > Fruit > Citrus > Lemon
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Occasion > Dinner Party
- Dietary > Low in... > Low Sodium
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Featured Reviews for This Recipe
From: Chef #1295744
On Jun 14, 2009
First of all I sauteed the onion, cut the celery to 2 stalks in olive oil until onions were translucent. Then added garlic and asparagus and continued sauteeing for 5 more minutes. Then added 1/2 cup of wine. Burned off the alcohol sauteing for about 2 minutes. Before adding stalks of asparagus I chopped off heads and microwaved in plastic bag to add at the end. Simmered until asparagus very mushy and then blended. Added 1/2 and 1/2 then lemon and asparagus tips. Thanks for all the reviews that helped make the recipe even better!
From: dicentra
On Jun 16, 2006
This was okay. I think I might have picked the wrong wine or put in too much lemon juice b/c mine just didn't taste quite right. I liked how easy it was to make and used my hand blender to puree the soup. I'll have to try and make this again with a less-strong wine...
From: Elmotoo
On Nov 6, 2005
Very tasty & almost too easy. I think there's too much celery & next time it will go through the chinois or food mill to get rid of the stringy bits. This might be my soup course at Christmas. 
From: ~Rita~
On Sep 17, 2005
Very light and refreshing. I favored this soup cold! I skipped the wine. Added a roasted red cherry pepper to the blender with the rest of the ingredients!
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