| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 12 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 30 min |
| Yield: | 12 servings |
Ingredients
- 3 tablespoons olive oil
- 1 large bunch asparagus, ends trimmed, cut into 2-inch pieces
- 2 stalks celery, chopped
- 1 large onion, chopped
- 8 cups vegetable stock
- 1 bay leaf
- 1 cup heavy cream
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 2 cups fresh baby spinach
Instructions
- In a large stockpot, heat the oil over medium heat. Add the asparagus, celery and onion and cook, stirring occasionally, until tender, about 10 minutes. Add the vegetable stock and bay leaf and bring to a boil, then reduce the heat and simmer for 30 minutes. Add the cream and simmer for another 10 minutes. Remove and throw away the bay leaf. Season with salt and pepper.
- Add the spinach to the soup and let wilt for about 1 minute. In batches, pour the soup into a blender and blend on high until smooth. (Alternatively, use an immersion blender and puree in the pot.) Stir well before transferring to 12 small teacups and serve hot.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 114 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 27 mg |
| Sodium | 512 mg |
| Serving Size | 1 of 12 servings |
| Calories | 114 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 27 mg |
| Sodium | 512 mg |
Reviews
This soup was surprisingly easy and delicious. I used only half of the liquid, so only 4 cups of broth and added a little bit of garlic. We didn’t have spinach but it still turned out great.
Really good recipe for asparagus soup. I added more asparagus probably 1 1/2 bunches of asparagus and let it simmer for a very long time so the celery would fall apart. Adding the spinach was a great idea. This soup like most soups taste better the next day. When I reheated it right before serving I added a few chopped steamed bits of asparagus which adds a very nice touch to the presentation.
Nearly perfect recipe. Flavors are so perfect, recipe is easy to follow and easy to make. Would be perfect except that I had to make some tweaks based on prior reviews.
I added 6 cups of vegi stock and only half a cup of cream. I forget the baby spinach but honestly, it’s not necessary. Perfect soup for a cold winter day.
Thank you, Trisha for sharing your wonderful food
Everyone is right about this soup being too thin. I elected to use only 4 cups of stock and added few more stalks of celery. Also, I DID NOT puree the heavy cream into the mix. After the veggies were done, I pureed that mixture without the cream. I then ladled into soup bowls and drizzled about 2 tablespoons of the heavy cream on top of each.(Just the right amount)
A sprinkling of black truffle finishing salt made it all complete!
P.S. by not adding the cream to the whole pot of soup, the calories are reduced, and it is MUCH better for freezing purposes. Cream based soups get a bit of a funky look after they are frozen and reheated.
Good flavor, but way to thin. Add only about half of broth-stock.
This soup was delicious and easy to make for a soup beginner, a new family favorite!
This is a tasty soup!! From another review, I also reduced the stock to 6 cups. It was a hit, and they couldn’t stop commenting on the flavors!!! Will be a family favorite!!!
I thought the soup was delicious, but it was too thin. I’ll try using a little less broth next time. And I will be making it again.
I watch this show today and the soup looked so good so I had to make it. This is an excellent asparagus soup. I only used 6 cups of vegetable broth to make it a little thicker and creamier. It came out amazing and I will be making it again for sure. Thanks Trisha
I made this soup when I got home from work tonight. I let it simmer a little longer to make sure the celery was soft. This is so good. I made croutons to go with it and served it in individual soup tureens. I will use tea cups at my next tea. This is going to be a favorite recipe. thanks for sharing it.
Chrismar
Chrismar