Asparagus Soup

Vegetarian
Health score
2%
Asparagus Soup
45 min.
6
83kcal

Suggestions

Looking for a delightful and nutritious vegetarian soup that's not only easy to make but also packed with flavors and ready in under an hour? Look no further! This Asparagus Soup is a perfect addition to any meal, whether you're serving it as a starter, snack, or a comforting main. With a vibrant blend of fresh asparagus, aromatic garlic, and shallots, this soup promises a symphony of taste that will awaken your senses.

Crafted to cater to six individuals, this Asparagus Soup is a well-rounded dish, boasting a modest 83 calories per serving. It's not just about the taste; it's about making delicious choices without compromising on health. The soup's caloric breakdown is well-balanced, with a good percentage of protein, fat, and carbs, ensuring you're nourishing your body with every bowl.

Prepared in a saucepan and blended to perfection, this recipe is a testament to the simplicity and elegance of good home cooking. The process is straightforward, requiring minimal effort but maximum flavor. From the initial sautéing of shallots and garlic to the final blending of the soup, each step is designed to extract the best flavors and textures.

Whether you're an experienced cook or just starting out, this Asparagus Soup is a recipe you'll want to add to your repertoire. It's versatile, serving as a beautiful soup course, an appetizing antipasti option, or a satisfying snack. Perfect for those chilly evenings or as a starter for your next dinner party, it's sure to impress your guests or simply satisfy your cravings.

So, why not give this Asparagus Soup a try? It's a celebration of spring's bounty, transformed into a comforting, delectable dish that your taste buds will thank you for.

Ingredients

  • pound asparagus ends trimmed cut into 1-inch pieces
  • tablespoons butter 
  • cups chicken broth 
  • tablespoon flour all-purpose
  • clove garlic minced
  • 0.3 cup half and half 
  • servings pepper black freshly ground
  • pinch pepper red
  •  shallots minced

Equipment

  • sauce pan
  • blender

Directions

  1. Add the butter to a large saucepan over medium heat to melt. Once foaming and melted, add the shallots and garlic and saute until tender, about 5 minutes.
  2. Add the red pepper flakes, cook until fragrant, and sprinkle with salt and pepper. Stir in the flour and cook until blonde and pasty. Gradually pour in the chicken broth while stirring. Bring the mixture to a boil, and then reduce to a simmer.
  3. Add the asparagus and simmer until it's nice and tender, about 15 minutes. Stir in the half-and-half.
  4. Remove from the heat and use a stick blender to puree the soup until smooth. Season with salt and pepper.

Nutrition Facts

Calories83kcal
Protein15.34%
Fat54.69%
Carbs29.97%

Properties

Glycemic Index
41.5
Glycemic Load
1.52
Inflammation Score
-6
Nutrition Score
7.7678260699562%

Flavonoids

Isorhamnetin
4.31mg
Kaempferol
1.05mg
Myricetin
0.01mg
Quercetin
10.58mg

Nutrients percent of daily need

Calories:82.78kcal
4.14%
Fat:5.39g
8.3%
Saturated Fat:3.16g
19.77%
Carbohydrates:6.65g
2.22%
Net Carbohydrates:4.72g
1.72%
Sugar:3.18g
3.53%
Cholesterol:16.7mg
5.57%
Sodium:620.31mg
26.97%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.4g
6.81%
Vitamin K:32.17µg
30.64%
Vitamin A:732.84IU
14.66%
Vitamin B2:0.23mg
13.46%
Manganese:0.25mg
12.29%
Folate:44.91µg
11.23%
Vitamin B1:0.16mg
10.68%
Iron:1.91mg
10.63%
Copper:0.18mg
8.97%
Fiber:1.93g
7.72%
Vitamin E:1.06mg
7.08%
Potassium:228.17mg
6.52%
Phosphorus:63.6mg
6.36%
Vitamin C:5.15mg
6.24%
Vitamin B3:1.19mg
5.96%
Vitamin B6:0.11mg
5.51%
Selenium:3.34µg
4.77%
Calcium:40.99mg
4.1%
Zinc:0.61mg
4.07%
Magnesium:15.6mg
3.9%
Vitamin B5:0.29mg
2.9%