128 kcalCream of Asparagus Soup
35 min serves 4
VegetarianGluten-Free
4gprotein9gcarbs9gfat
Ingredients
- •2 teaspoons olive oil
- •½ cup onion
- •1 garlic clove
- •1 pound asparagus
- •3 cups vegetable broth
- •⅓ cup heavy cream
- •salt and pepper
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Method
From foodista.com — read the original
- In a Dutch oven or heavy bottom pot, heat the olive oil over medium heat.
- Add the chopped onion into the oil, and saute for 3-4 minutes, until the onions become translucent.
- Add the chopped garlic clove, and saute for another minute.
- Add the chopped asparagus into the pot, then season with a pinch of salt and pepper and stir.
- Add the vegetable stock into the pot, then cover and bring to a boil. Reduce the heat to a simmer, and cook for the asparagus for 15-20 minutes, until its tender.
- Once the asparagus is cooked, blend the soup using an immersion blender, until its completely smooth.
- Finally, stir in the cream and season the soup with salt and pepper to taste.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com