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

INGREDIENTS

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

Preparation

  • 1 In a large saucepan simmer coconut milk and yellow curry paste over medium heat for 5 minutes. Add chicken, fish sauce, brown sugar, bamboo shoots, frozen peas and chicken stock.
  • 2 Simmer for 10 minutes, stirring occasionally.
  • 3 Serve with cooked Jasmine Rice and garnish with fresh basil.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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