Monday, April 14, 2014

Cream of Asparagus Soup

I've always loved Cream of Asparagus soup, but indulge only rarely, because it's so high in calories.  However, with asparagus being in season, I kept finding myself craving that rich, creamy soup.  So I decided to rework the recipe and create a healthier version.  I reduced the amount of butter and cream, and upped the veggies, but I promise you can't tell.  My version of Cream of Asparagus Soup tastes just as rich and creamy as its higher calorie counterpart.  This recipe also gets high marks in my other two important areas:  it's easy and quick to make, and it's kid friendly.  If you find yourself craving this soup when it's no longer asparagus season, don't fret:  it works wonderfully with frozen asparagus too.  

Cream of Asparagus Soup
Serves 4-5

2 Tbsp Unsalted Butter (or Olive Oil if you prefer)
1/2 Onion, chopped
2 Garlic Cloves, minced
1 lb Asparagus Spears, trimmed and cut into 1" pieces
1/4 Cup Frozen Peas (optional)
1 Tbsp Parmesan, Freshly Grated
2 Cups Chicken Stock (or Vegetable)
1/4 Cup Milk, Half and Half, or Cream
Juice of 1/2 a Lemon
Salt & Pepper, to taste


1.  Melt butter in a saucepan over medium heat.  Once foamy, toss in onion and sauté until softened, about 5 minutes.  Add in asparagus and garlic and sauté for 2 minutes.

2.  Pour in chicken stock and and bring to a simmer, cooking uncovered for 10 additional minutes.  Remove from heat.

3.  Stir in the milk, peas, parmesan cheese, and lemon juice.  Using an immersion blender puree until smooth. (Alternatively, carefully pour into a blender, puree, and then return to pot). Salt and pepper to taste, and top with additional grated parmesan cheese if desired.

Serving Size: 1/5th of Soup (about 1 Cup)
Calories: 83
Fat: 5
Carbs: 6
Protein: 3

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