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Asparagus Soup

This cream of asparagus soup is wonderfully light and comforting at the same time. Garnish the soup with shaved Ontario asparagus, chives, croutons or a dollop of sour cream. If you don’t have an immersion blender, use a counter-top blender and purée the soup in batches. The soup can be made up to 3 days in advance and gently warmed before serving. 

4-6 servings

Cream of Asparagus Soup

Nutritional Information per Serving (2 cups/500 mL): Calories 114, Fat 11g, Cholesterol 37mg, Sodium 475mg, Carbohydrates 7g, Fibre 2g, Sugar 1.5g, Protein 5g

10 minPrep Time

15 minCook Time

25 minTotal Time

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Recipe Image

Ingredients

  • 2 tbsp (30 mL) butter
  • 2 leeks, sliced (white and light green parts)
  • 2 shallots, chopped
  • 1 clove garlic, chopped
  • 1/2 tsp (2.5 mL) each salt and freshly ground pepper
  • 4 cups (1 L) sodium-reduced chicken broth or vegetable broth
  • 2 bunches Ontario Asparagus, trimmed and roughly chopped
  • 1/2 cup (125 mL) whipping cream
  • 1 tbsp (15 mL) lemon juice
  • 1 tbsp (15 mL) finely chopped fresh chives

Instructions

  1. Melt the butter in large saucepan set over medium heat. Add the leeks, shallots, garlic, salt and pepper. Cook, stirring occasionally, for 5 to 8 minutes or until softened. Stir in the broth and bring to a boil. Add the asparagus and simmer for 5 minutes or until tender.
  2. Using an immersion blender, purée the soup until smooth. Stir in the cream, lemon juice and chives.
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https://producemadesimple.ca/cream-asparagus-soup/

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