Green Asparagus Soup with Celery Seed Sour Cream and Toasted Hazelnuts

Try this Green Asparagus Soup with Celery Seed Sour Cream and Toasted Hazelnuts recipe
Green Asparagus Soup with Celery Seed Sour Cream and Toasted Hazelnuts

Tom Thulen

Green Asparagus Soup with Celery Seed Sour Cream and Toasted Hazelnuts

This delicate, mint-scented soup is one of the first recipes we return to when spring arrives in Minnesota each year. I have demonstrated it numerous times at local farmers markets and in front of a camera for our local television broadcast affiliates. It never fails to draw praise from those who have tried it at home. 

This recipe is courtesy of Heartland: Farm-Forward Dishes from the Great Midwest cookbook by Lenny Russo and Burgess Lea Press.

6
Servings
534
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Pounds fresh asparagus, trimmed of woody ends
  • 3 spring onions, trimmed
  • 1 Cup fresh mint leaves
  • 2 Cups vegetable broth
  • 1 Cup heavy cream (optional)
  • 1/2 Teaspoon fine sea salt
  • 1/4 Teaspoon freshly ground white pepper
  • 1 Cup sour cream
  • 1 Teaspoon celery seed, lightly toasted
  • Sea salt and freshly ground black pepper, to taste
  • 1 1/2 Teaspoon lightly toasted hazelnuts, papery husks removed and coarsely chopped
  • 2 Teaspoons chopped fresh chives

Directions

Bring a large pot of salted water to the boil and set up an ice water bath. Plunge the asparagus and spring onions into the boiling water and blanch until tender, about 3 minutes. Drain and transfer to the ice water bath just until chilled. Remove and drain on paper towels. 

In a small nonreactive bowl, whisk together the sour cream and celery seed, and season with salt and pepper.  Cover and refrigerate.

When the vegetables have drained sufficiently, coarsely chop them into 1-inch pieces and place in a high-speed blender or food processor, working in batches if necessary.  Add the mint and court-bouillon and purée until smooth. Season to taste with salt and white pepper. 

For a richer version of this soup, slowly add the cream with the blender still running until well incorporated. To serve, divide evenly among serving bowls.  Drizzle a little celery seed sour cream on top and garnish with the hazelnuts and chives.

 

Nutritional Facts

Total Fat
39g
56%
Sugar
3g
3%
Saturated Fat
19g
79%
Cholesterol
171mg
57%
Carbohydrate, by difference
4g
3%
Protein
41g
89%
Vitamin A, RAE
209µg
30%
Vitamin B-12
4µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
139µg
100%
Calcium, Ca
147mg
15%
Choline, total
15mg
4%
Fiber, total dietary
1g
4%
Fluoride, F
2µg
0%
Folate, total
25µg
6%
Iron, Fe
4mg
22%
Magnesium, Mg
64mg
20%
Niacin
9mg
64%
Pantothenic acid
2mg
40%
Phosphorus, P
384mg
55%
Riboflavin
1mg
91%
Selenium, Se
19µg
35%
Sodium, Na
347mg
23%
Vitamin D (D2 + D3)
1µg
7%
Water
237g
9%
Zinc, Zn
8mg
100%

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.