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

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Ambervim's Note:

    I didn't want leeks, potatoes or other stuff in the soup. So here is a simple version.

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    Ingredients:

    Yield:

    Cups

    Units: US | Metric

    Directions:

    1. 1
      Trim the asparagus, discarding tough ends. Cut the tips from one bunch of asparagus; set aside. Cut the remaining asparagus into 1 1/2-inch lengths.
    2. 2
      Prepare an ice bath; set aside. Bring a small pot of water to a boil. Add a large pinch of salt and the asparagus tips. Blanch for 2 minutes. Use a slotted spoon to transfer to ice bath until cool. Drain well; set aside.
    3. 3
      In a medium stockpot, heat the oil over medium heat. Add the onion, salt, and pepper. Cook, stirring frequently, until translucent, about 5 minutes. Add the stock, and bring to a boil. Stir in the asparagus. Return to a boil, and cook, partially covered, until asparagus are tender and bright green, 2 to 3 minutes.
    4. 4
      Puree with stick blender or do it the hard way -- working in batches of no more than 2 cups, transfer to a blender, and purée. Cover lid with a kitchen towel, as hot liquid will expand when blended. As each batch is finished, pass through a medium sieve set over a clean container. Place in ice bath, and let stand, stirring occasionally, until cold. Taste, and adjust for seasoning. Garnish with asparagus tips and crème fraîche, if desired.

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    Nutritional Facts for Asparagus Soup Plain

    Serving Size: 1 (3628 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 128.7
     
    Calories from Fat 43
    33%
    Total Fat 4.8 g
    7%
    Saturated Fat 0.9 g
    4%
    Cholesterol 4.3 mg
    1%
    Sodium 1162.8 mg
    48%
    Total Carbohydrate 15.6 g
    5%
    Dietary Fiber 4.2 g
    16%
    Sugars 5.9 g
    23%
    Protein 8.3 g
    16%

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