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26 ratings

Asparagus Soup

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Were your eyes too big for your stomach this past weekend at the farmers' market? This asparagus soup recipe is the perfect way to make use of a surplus of asparagus. Eat it fresh or keep it frozen to enjoy well past asparagus season. 

Ingredients

  • 6 Tablespoons olive oil
  • 2 medium onions, diced
  • 3 Pounds asparagus, cut into 1/2-inch pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 4 Cups chicken stock
  • 1 Cup spinach
  • 6 thin asparagus spears, tips removed

Directions

Heat 4 tablespoons of olive oil in a large pot over medium heat. Add the onions and cook, stiring occasionally until transluscent, about 8-10 minutes. Add the asparagus pieces and season with salt and pepper. Cook your asparagus until bright green and tender, about 4-5 minutes. Add the broth and bring to a boil. Add the spinach and cook, stirring occasionally, until the spinach in wilted.

Remove the pot from the heat and let the soup cool. Set a fine mesh strainer over a large bowl. Purée the souop in a blender or food processor until smooth. Strain the soup through the strainer. Stir in the last 2 tablespoons of oil and season with salt and pepper. 

Nutritional Facts
Servings8
Calories Per Serving181
Total Fat12g18%
Sugar6gN/A
Saturated2g9%
Cholesterol4mg1%
Protein7g15%
Carbs14g5%
Vitamin A84µg9%
Vitamin B60.3mg13.6%
Vitamin C13mg22%
Vitamin E4mg18%
Vitamin K97µg100%
Calcium60mg6%
Fiber4g18%
Folate (food)108µgN/A
Folate equivalent (total)108µg27%
Iron4mg24%
Magnesium36mg9%
Monounsaturated8gN/A
Niacin (B3)4mg18%
Phosphorus133mg19%
Polyunsaturated1gN/A
Potassium547mg16%
Riboflavin (B2)0.4mg21.2%
Sodium776mg32%
Thiamin (B1)0.3mg20.3%
Zinc1mg8%