Creamy Asparagus Soup
Creamy Asparagus Soup is a gluten free, primal, and vegetarian soup. This recipe serves 4. One portion of this dish contains around 7g of protein, 4g of fat, and a total of 104 calories. If you have asparagus, pine nuts, celery stalk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It can be enjoyed any time, but it is especially good for Autumn.
Instructions
Bring a medium pot of water to a boil; add asparagus (make sure water covers asparagus). Cook 5 minutes.
Drain, reserving 1 cup asparagus water.
Remove 16 asparagus tips; cut in half lengthwise; set aside.
Heat butter in a medium saucepan over low heat until melted. Cook onion, leek and celery, covered, stirring occasionally, until soft but not brown, 10 to 16 minutes.
Add broth; bring to a simmer. Cook, partially covered, 8 minutes. Purée broth mixture, asparagus (not tips) and reserved asparagus water in a blender, in 2 batches. (
Remove center part of blender lid to prevent hot liquid from bubbling over. Instead, hold a folded dish towel over hole in cap.) Return pureed soup to pot; heat until it just reaches a simmer. Season with pepper and, if desired, nutmeg. Cover; remove from heat. In a small pan, toast pine nuts over medium-low heat, shaking pan occasionally, until nuts are fragrant and browned in some spots, about 6 minutes. Season nuts with salt. Divide soup among 4 bowls; top each with 8 asparagus-tip halves and toasted pine nuts.