cream of asparagus soupSubmitted by artiparte
Makes 6 servings
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low fat, low carb version
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Ingredients
| 1 |
cup asparagus, from fresh steamed, save tips for garnish or other. |
| 2 |
cups onion, cut in half and sliced |
| 1 |
leek, white and light green part, sliced |
| 1/2 |
cup celery root, cut in 1/2" pieces |
| 1 |
tbsp olive oil |
| 4 |
cups chicken broth |
| 1 |
salt and pepper to taste |
Directions
- In 10 cup saucepan, heat olive oil on medium heat. Add leeks and onions, saute until translucent, about 5 minutes.
- Add asparagus pieces and celery root, saute for 3 minutes.
- Add broth, raise temperature to high and bring to boil. Lower temperature to a simmer and cook for 30 minutes.
- Correct seasoning with salt and pepper to taste.
- Let cool for 30 minutes and put in a blender in batches. Puree until smooth.
- Serve with parmesan wafers and garnish with asparagus tips.
Categories
Vegetables, Soup, Puree
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Serving Size 250.8g |
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Amount Per Serving |
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| Vitamin A 8% |
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Vitamin C 11% |
| Calcium 3% |
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Iron 7% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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