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(Web Exclusive) Round 2 : Cream of Asparagus Soup

(Web Exclusive) Round 2 : Cream of Asparagus Soup
You can never have too many main course recipes, so give (Web Exclusive) Round 2 : Cream of Asparagus Soup a try. This recipe makes 4 servings with 638 calories, 21g of protein, and 38g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. If you have canned tomatoes, salt, balsamic vinegar, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 17 minutes. If you like this recipe, take a look at these similar recipes: Asparagus In The Round, Roasted Tomato Soup with a Spider Web Topping, and Creamy Tomato Soup With Spider Web Topping.

Instructions

1
Watch how to make this recipe.
2
Add the oil to a medium pot and heat over medium heat.
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Cooking OilCooking Oil
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PotPot
3
Add onions and asparagus stems and saute for 5 minutes. Stir in the milk and parsley and bring to a boil. Reduce heat to low and let simmer for 5 more minutes. Carefully pour into a blender and puree, or puree using a hand blender.
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AsparagusAsparagus
ParsleyParsley
OnionOnion
MilkMilk
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BlenderBlender
4
Pour back into pot through a fine mesh strainer and return the pot to medium heat.
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PotPot
5
Whisk in the potato soup and the sour cream, and season with salt and pepper. Bring to a simmer, then remove from the heat and serve.
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Salt And PepperSalt And Pepper
Potato SoupPotato Soup
Sour CreamSour Cream
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WhiskWhisk
6
Preheat oven to 375 degrees F.
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OvenOven
7
Place the frozen pie crust onto a baking sheet. Prick the bottom of the crust with a fork and bake for 10 minutes.
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Pie CrustPie Crust
CrustCrust
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Baking SheetBaking Sheet
OvenOven
8
Saute the bacon in a skillet over medium heat until crisp.
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BaconBacon
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Frying PanFrying Pan
9
Remove bacon and drain on a paper towel.
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BaconBacon
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Paper TowelsPaper Towels
10
Add onion and asparagus tips to the skillet with the bacon fat and saute until tender, approximately 5 minutes.
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AsparagusAsparagus
Bacon DrippingsBacon Drippings
OnionOnion
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Frying PanFrying Pan
11
In a large bowl whisk together ricotta, milk and eggs.
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Ricotta CheeseRicotta Cheese
EggEgg
MilkMilk
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BowlBowl
12
Add parsley, half the tomatoes and season with salt and pepper.
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Salt And PepperSalt And Pepper
TomatoTomato
ParsleyParsley
13
Add asparagus and onion mixture and combine well.
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AsparagusAsparagus
OnionOnion
14
Pour egg mixture into the prepared crust.
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CrustCrust
EggEgg
15
Bake in the preheated oven for 40 to 45 minutes or until filling has set and the tart is lightly browned on top.
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OvenOven
16
Remove from the oven and let cool for 5 minutes.
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OvenOven
17
Serve warm or at room temperature.
18
In a small bowl, toss the remaining tomatoes with the basil, balsamic vinegar and season with a pinch of salt and pepper.
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Balsamic VinegarBalsamic Vinegar
Salt And PepperSalt And Pepper
TomatoTomato
BasilBasil
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BowlBowl
19
Serve as garnish for tart.
DifficultyHard
Ready In17 m.
Servings4
Health Score23
Dish TypesLunchSoupMain CourseMain DishDinner
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