| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Cook: | 45 min |
| Yield: | 6 servings |
Ingredients
- 1/4 cup olive oil
- 1 cup chopped onions
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander seed
- 4 1/2 cups vegetable or chicken stock
- 1/2 pound potatoes, peeled and diced
- 1 sprig fresh thyme
- 1 1/2 pounds asparagus, white ends removed and cut into 1-inch lengths
- 4 ounces frozen chopped spinach
- 1/2 cup heavy cream
- 1/2 teaspoon grated lemon rind
- Salt
- 1 teaspoon white pepper
- Toasted croutons, for garnish, if desired
Instructions
- Heat the oil in heavy bottomed soup pot. Add the onions, carrots, and celery and saute until the onions are translucent. Add the ground cumin and coriander seed and stir with vegetables for about 2 minutes. Add the stock and bring to boil. Turn down to simmer, and add the diced potatoes and thyme. When potatoes are soft, add the asparagus and frozen spinach and simmer for about 10 minutes until asparagus is fully cooked but still green. Puree soup in a blender or food processor and return to the soup pot. Add cream and lemon rind, bring to a boil, and then turn down to a simmer. Season with salt and pepper and serve with toasted croutons, if desired
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 288 |
| Total Fat | 19 g |
| Saturated Fat | 6 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 9 g |
| Cholesterol | 33 mg |
| Sodium | 991 mg |
| Serving Size | 1 of 6 servings |
| Calories | 288 |
| Total Fat | 19 g |
| Saturated Fat | 6 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 9 g |
| Cholesterol | 33 mg |
| Sodium | 991 mg |
Reviews
This was an OK asparagus soup. I think it would have been better with fresh garlic and salt added to the vegetables at the beginning. Although I like all of the vegetables in the soup, they seem to take away from the asparagus flavor that I was really seeking in an asparagus soup.
Interesting texture. The Fage Greek yogurt instead of heavy cream was used in my batch. still easy and delicious.
Thanks Alice
Thanks Alice
This is hands down the best asparagus soup I have ever had! If I could give this soup a six out of five rating, I would! I add some sour cream at the end for a more complex flavor. This is also quite a healthy soup, I calculated about 100 calories per cup (even with sour cream. Delicious with bread or garlic croutons!
I thought this was a great recipe. It took me about 40 minutes from chopping all the veggies to serving up the soup. I would however, not eat this as your main meal. It is great as an appetizer or side but not your main course. Dont forget to serve with bread or croutons.
This soup is delicious. The spinach adds extra color to the soup. Definitely one I’ll make for company. My family raved over it too!
This soup took a little extra effort, but it was worth it. The spinach added the right touch. This recipe is a keeper!