Asparagus Soup II

4.4
(17)

This is a great springtime soup! Fresh with the tastes we have all longed for throughout the winter!

3
3
3
Servings:
4
Yield:
4 servings

Ingredients

  • 1 ½ pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces

  • 1 leek, sliced

  • 6 cups water

  • 1 tablespoon olive oil

  • 1 tablespoon unsalted butter

  • 1 onion, chopped

  • 2 ½ tablespoons long-grain white rice

  • 1 to taste salt

  • 1 pinch ground black pepper

  • ½ teaspoon lemon juice

Directions

  1. In a large stockpot, combine the water or stock, asparagus ends and separated leek greens. Heat over low heat and allow to simmer while you prepare the rest of the ingredients.

  2. In a medium saute pan, heat the butter and oil. Add the leek 'whites', onion and rice and cook until the onion begins to color (about 8 minutes). Add 1 cup of the warm stock and cook 10 more minutes.

  3. Strain the stock of the asparagus and leek ends and return to the stockpot. Add the contents of the saute pan to the strained stock along with the asparagus middles and partially cover the pot. Cook 12 more minutes.

  4. Transfer soup to a food processor and puree. Strain this back into the stockpot. Season and add salt, pepper and lemon juice to taste. Meanwhile, drop the asparagus tips into boiling salted water and cook until tender (about 4 minutes). Serve the soup with a few asparagus tips on top for garnish.

Nutrition Facts (per serving)

141 Calories
7g Fat
18g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 141
% Daily Value *
Total Fat 7g 9%
Saturated Fat 2g 12%
Cholesterol 8mg 3%
Sodium 164mg 7%
Total Carbohydrate 18g 7%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 5g
Vitamin C 17mg 85%
Calcium 59mg 5%
Iron 2mg 13%
Potassium 437mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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