Asparagus Soup

Creamy-Asparagus-Soup-with-Morel-Mushrooms-and-Ramps-500The health and beauty of your body will be greatly improved with this healthy recipe!

2 Tablespoons Butter
8 Oz. Shiitake or Regular Mushrooms – sliced (stems
removed)
1 Large Onion – chopped
2 Lb. Asparagus – trimmed, roasted or grilled, and cut into pieces (1/2 the tips reserved)
Note: Roasting or Grilling asparagus is recommended (see below)
2 ½ Cups Chicken Stock
½ Teaspoon Salt
¼ Teaspoon Freshly Ground Black Pepper

 

 

Directions

  1. Melt 1 tablespoon of the butter in medium saucepan over medium-high heat. Add mushrooms. Cook, stirring occasionally, until golden brown (about 6- minutes). Remove from pan.
  2. Heat remaining 1 tablespoon of butter in same saucepan. Add onion and cook, stirring occasionally, until brown and caramelized (about 12 minutes).
  3. Puree onion, asparagus (except reserved tips), chicken stock and salt in food processor.
  4. Return to pot with mushrooms and pepper. Bring to a boil. Season with salt and freshly ground pepper to taste. Garnish with reserved asparagus tips.

Makes 4 servings. Per serving: 127 calories, 6g fat, 4g fiber, 8g protein, 13g carbohydrates, 612mg sodium.

4 Ways to Cook Asparagus

Grill – for a smoky taste. Toss asparagus in a bowl with oil, salt, and pepper. Cook on grill, turning once with tongs, until brown in spots (about 5 minutes).

Microwave – for an instant side dish. Cook asparagus spears on high in a microwave-safe dish covered with plastic wrap until just tender (5-10 minutes).

Roast – for a sweet, caramelized flavor. Toss asparagus with oil, salt, and pepper on a baking sheet. Put in 450°F oven until browned (about 15 minutes).

Steam – for low calories. Bring half an inch of salted water to a boil in a large pan. Simmer asparagus in a single layer, covered, until tender (about 5 minutes).

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