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    You are in: Home / Recipes / Asparagus Soup Recipe
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    Asparagus Soup

    Asparagus Soup. Photo by Nif

    1/1 Photo of Asparagus Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    NELady's Note:

    From The Allergy Self-Help Cookbook by Marjorie Hurt Jones, c. 2001. A light, velvety green soup made primarily from members of the Lily family.

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    Ingredients:

    Serves: 4

    Yield:

    quart

    Units: US | Metric

    Directions:

    1. 1
      Slice off the asparagus tips about 2" from the end. Cut them into 1/2" pieces and reserve them. Cut the remaining stalks into 1" pieces.
    2. 2
      Heat the oil in a saucepan over medium heat. Add the leeks and cook for 5 minutes, or until soft. Add 1 1/2 cups of the stock, broth or water. Stir in the dill if using and sliced asparagus. Cook for 8 minutes. Add the garlic and cook for 2 minutes, or until the asparagus is tender.
    3. 3
      Remove from the heat and add the remaining 1/2 cup stock, broth or water. Pour into a blender, 2 cups at a time, and process until pureed. Return to the pot, add the reserved asparagus tips, and cook for 1 minute, or until hot throughout.
    4. 4
      Divide among 4 bowls. Top each portion with the nutmeg.

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    Ratings & Reviews:

    • on November 14, 2009

      55

      Fantastic Soup! Very easy to prepare but tasts like it took all day. Thanks for sharing! :D

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 05, 2009

      55

      Tasty and delicious soup! I really like homemade soup and had never made asparagus soup before. I will be making this again :) I used chicken stock and my immersion blender so it may be a little chunkier than usual. I love it! Made for Photo Tag. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Asparagus Soup

    Serving Size: 1 (162 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 83.2
     
    Calories from Fat 33
    40%
    Total Fat 3.7 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 24.9 mg
    1%
    Total Carbohydrate 11.2 g
    3%
    Dietary Fiber 3.0 g
    12%
    Sugars 3.2 g
    12%
    Protein 3.4 g
    6%

    The following items or measurements are not included:

    vegetable stock

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