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Cream of Asparagus Soup

Cream of Asparagus Soup
Cream of Asparagus Soup might be just the soup you are searching for. Watching your figure? This vegetarian recipe has 111 calories, 7g of protein, and 5g of fat per serving. This recipe serves 4. This recipe covers 12% of your daily requirements of vitamins and minerals. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up milk, bay leaf, garlic clove, and a few other things to make it today.

Instructions

1
Combine asparagus, broth, 1/2 teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Discard bay leaf.
Ingredients you will need
AsparagusAsparagus
Bay LeavesBay Leaves
GarlicGarlic
BrothBroth
ThymeThyme
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Sauce PanSauce Pan
2
Place asparagus mixture in a blender; process until smooth.
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AsparagusAsparagus
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BlenderBlender
3
Place flour in pan. Gradually add the milk, stirring with a whisk until blended.
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All Purpose FlourAll Purpose Flour
MilkMilk
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WhiskWhisk
Frying PanFrying Pan
4
Add pured asparagus and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly.
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NutmegNutmeg
AsparagusAsparagus
5
Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind.
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Lemon PeelLemon Peel
ButterButter
ThymeThyme
SaltSalt
6
Cream of Carrot Soup: Substitute 2 cups baby carrots for asparagus. Omit bay leaf. Yield 4 servings (serving size: 1 cup).
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Baby CarrotsBaby Carrots
AsparagusAsparagus
Bay LeavesBay Leaves
CarrotCarrot
CreamCream
SoupSoup
7
CALORIES 112 (28% from fat); FAT 5g (sat 2g, mono 8g, poly 2g); PROTEIN 7g; CARB 4g; FIBER 1g; CHOL 13mg; IRON 6mg; SODIUM 765mg; CALC 152mg
8
Cream of Leek Soup: Substitute 3 cups sliced leek for asparagus. Substitute 3/4 teaspoon rosemary for thyme. Omit bay leaf.
Ingredients you will need
AsparagusAsparagus
Bay LeavesBay Leaves
RosemaryRosemary
CreamCream
ThymeThyme
LeekLeek
SoupSoup
9
CALORIES 131 (23% from fat); FAT 4g (sat 2g, mono 8g, poly 2g); PROTEIN 3g; CARB 3g; FIBER 3g; CHOL 13mg; IRON 5mg; SODIUM 759mg; CALC 178mg
DifficultyHard
Ready In45 m.
Servings4
Health Score7
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSoup
OccasionsFallWinter
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