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Fresh Asparagus Soup


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The ingredient of Fresh Asparagus Soup

  • 40g 2 tablespoons butter chopped
  • 2 about 200g leeks pale section only thinly sliced
  • 2 garlic cloves crushed
  • 4 bunches about 1kg asparagus ends trimmed chopped
  • 1 large about 160g sebago brushed potato peeled chopped
  • 625ml 21 2 cups massel vegetable liquid stock
  • 250ml 1 cup water
  • 125ml 1 2 cup thickened cream
  • salt freshly ground black pepper

The Instruction of fresh asparagus soup

  • melt the butter in a large saucepan over medium heat until it begins to foam add the leeks and garlic and cook stirring occasionally for 10 minutes or until the leeks soften
  • add the asparagus and potato and stir until well combined add the stock and water cover and bring to the boil reduce heat to medium low and cook covered stirring occasionally for 15 minutes or until the potato is tender remove from heat uncover and set aside for 10 minutes to cool slightly
  • transfer half the soup to a blender and blend until smooth pour into a large clean saucepan repeat with remaining soup
  • add cream to soup and cook over low heat uncovered stirring occasionally for 5 minutes or until heated through taste and season with salt and pepper
  • ladle asparagus soup into six 250ml 1 cup serving bowls and sprinkle with a little extra pepper serve immediately

Nutritions of Fresh Asparagus Soup

calories: 195 024 calories
calories: 14 grams fat
calories: 9 grams saturated fat
calories: 8 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 7 grams protein
calories: 37 milligrams cholesterol
calories: 456 45 milligrams sodium
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calories: nutritioninformation

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