Creamy Asparagus SoupJan 24 2011 by
If you follow this blog at all you know that I LOVE asparagus. There is never a time when I don’t have asparagus in my fridge. With the daily temperatures just hitting 20 degrees outside I figured it was time to put that asparagus to good use in a nice creamy hot soup. This soup totally hit the spot! The flavor is absolutely delicious and the hint of white wine takes this soup to the next level! Even if you don’t live in the frigid Midwest you’ll still enjoy this soup!
- 2 pounds asparagus, hard ends removed
- 1 large yellow onion, chopped
- 5 cups low sodium chicken broth (you can also use vegetable broth for a vegetarian soup)
- 1/3 cup low fat buttermilk
- 1 tbsp olive oil
- 1 tbsp dry white wine
- A squeeze of fresh lemon juice
- sea salt and pepper to taste
- Cut tips from 8 asparagus about 1 1/2 inches from top. Reserve for garnish. Cut the stalks and all remaining asparagus into 1/2-inch pieces.
- Heat a 6 quart soup pot over low heat, add olive oil and onions. Cook onion, stirring, until softened.
- Add asparagus pieces, add salt and pepper to taste. Cook, stirring, for about 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, about 15 to 20 minutes.
- While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain. You can also steam them in a steamer bag.
- Using an immersion blender purée soup until smooth. You can also use a regular blender by working in batches (return soup to the pot once smooth).
- If you want a very creamy texture, you can put the purée through a food mill or press it through a sieve.
- Stir in buttermilk, white wine and a squeeze of lemon juice. Cook for 10 more minutes on low heat. Season with salt and pepper to taste. ENJOY!
Makes about 4 servings.
Serving size about 2 cups.
Nutrients per 1 cup serving: Calories: 114, Cal. from Fat: 45.5, Total Fat: 4.5g, Sat. Fat: .5g, Carbs: 12g, Fiber: 4.5g, Sugars: 6g, Protein: 6g, Sodium: 148mg, Chol: 7mg
This soup can be stored in an airtight container in the fridge for up to 5 days. You can also freeze the soup in freezer safe containers for up to 6 months.