Photo: Cala
Creamy Asparagus Soup
8 ingredients
Serves 4.
openrecipes
To remove the tough ends from asparagus, hold each spear at either end and bend until it snaps. Discard the woody base.
Estimated Nutrition (whole recipe, rough)
264
Calories
5g
Protein
17g
Fat
20g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. unsalted butter
- 1 shallot, minced
- 4 cups vegetable stock, homemade (see related recipe at left) or purchased
- 1/2 cup dry white wine
- 1 1/2 lb. asparagus, tough ends trimmed, spears cut into 1-inch pieces
- 1/4 cup heavy cream
- Salt and freshly ground pepper, to taste
- 2 Tbs. chopped fresh tarragon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes