soups stews and chili

Asparagus Soup

Rejoice your local asparagus season by making it the star of this soup. Serve alongside some crusty bread to soak up all the creaminess!
20 min
PREP TIME
30 min
COOK TIME
120
CALORIES
8
INGREDIENTS
8
Servings

INGREDIENTS

  • 2 tbsp (30 ml) olive oil
  • 1 cup (250 ml) each diced onions and leeks
  • 3 pound (1.5 kg) asparagus, cut into 1-in (2.5 cm) pieces, save tips for garnish
  • 1 pkg (946 mL) Unsalted Vegetable Cooking Stock
  • 1 cup (250 ml) water
  • 3 tbsp (45 ml) Salt-Free Herb and Pepper
  • 1 tsp (5 ml) Worcestershire sauce
  • 1/2 cup (125 ml) grated parmesan cheese

Preparation

  • 1 In a large saucepan over medium-high heat, add olive oil, onions and leeks. Sauté for 5 minutes. Add asparagus and sauté for another 3 minutes.
  • 2 Add remaining ingredients except parmesan; bring to boil, reduce heat and simmer for 15 minutes or until asparagus is tender. Remove from heat.
  • 3 Purée mixture in a blender or food processer; return to pot, add asparagus tips and parmesan, heat for 5 more minutes.
  • 4 Test Kitchen Tip:

    o Make it vegetarian by omitting Worcestershire sauce

NUTRITION INFORMATION

(per Serving)

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