Creamy Asparagus Soup

5 Reviews
80% would make this recipe again

Elegant and simple: a true classic.

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Preparation : 5 min Cooking : 20 min
140 calories/serving

Ingredients

17 asparagus, average size 340 g
2 3/4 cups vegetable broth 700 mL
3 tbsp butter, unsalted 40 g
1/3 cup white flour (all purpose) 40 g
1/3 cup cream 15% 85 mL
1 pinch salt [optional]
ground pepper to taste [optional]

Before you start

A blender or food processor will be very useful to purée the soup.

Method

  1. Prepare the asparagus: boil them 7-8 min until tender. Drain the asparagus, then immediately plunge them into a bowl of cold water to stop cooking (this also helps keeping a nice, green colour). Cut the asparagus into pieces, keeping the tips for decorating the bowls.
  2. Meanwhile, warm up the broth in a saucepan and melt the butter in a pot over low heat. Add the flour to the pot and beat well with a whisk or wooden spoon. Cook for about 3 min, stirring constantly and taking care not to let the mixture burn. Slowly add the warm broth, while stirring thoroughly to avoid lumps. Cook over medium heat 4-5 min.
  3. Add the asparagus and cook an additional 2-3 min, then purée the soup in a blender or food processor. Pour the soup back into the pot, add the cream and adjust the seasoning.
  4. Reheat the soup for a few minutes, then serve it into bowls, garnishing with the reserved asparagus tips.

Observations

The soup keeps up to 6 days in the refrigerator or up to 2 months in the freezer. Cream should not be added before freezing, but only later when the soup is reheated.

Nutrition Facts Table

per 1 serving (240 g)

Amount

% Daily Value

Calories

140

Fat

9 g

14 %

Saturated 5.5 g
+ Trans 0.3 g

29 %

Cholesterol

30 mg

Sodium

50 mg

2 %

Carbohydrate

12 g

4 %

Fibre

2 g

9 %

Sugars

2 g

Net Carbs

10 g

Protein

3 g

Vitamin A

17 %

Vitamin C

7 %

Calcium

4 %

Iron

15 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin K
Good source of  :
Folacin, Vitamin A
Source of  :
Copper, Fibre, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin E, Zinc
Low  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 0
Fats 1 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

5 Reviews (5 with rating only) 80% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Soups | Low Sodium | Halal | Kosher | Vegetarian

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