Asparagus Soup

Staff Writer
Asparagus Soup
Thinkstock/iStockphoto

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. 

8
Servings
181
Calories Per Serving
Deliver Ingredients

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. 

Asparagus Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Asparagus Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
12g
18%
Sugar
6g
N/A
Saturated Fat
2g
9%
Cholesterol
4mg
1%
Protein
7g
15%
Carbs
14g
5%
Vitamin A
84µg
9%
Vitamin B6
0.3mg
13.6%
Vitamin C
13mg
22%
Vitamin E
4mg
18%
Vitamin K
97µg
100%
Calcium
60mg
6%
Fiber
4g
18%
Folate (food)
108µg
N/A
Folate equivalent (total)
108µg
27%
Iron
4mg
24%
Magnesium
36mg
9%
Monounsaturated
8g
N/A
Niacin (B3)
4mg
18%
Phosphorus
133mg
19%
Polyunsaturated
1g
N/A
Potassium
547mg
16%
Riboflavin (B2)
0.4mg
21.2%
Sodium
776mg
32%
Thiamin (B1)
0.3mg
20.3%
Zinc
1mg
8%

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