Asparagus Soup
Light and creamy asparagus soup is a great dish for spring. Perfect for slightly chilly evenings, this soup will bring warmth and fresh flavor to your table.
15 minutes
20 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 79 |
| Fat: | 4 g |
| Carbohydrates: | 7 g |
| Protein: | 6 g |
| Calculated per serving. | |
Serves: 6
Serves: 6
Ingredients
- 1 quart 1 quart 1 quart Chicken Stock, free range, organic
- 1 Tbsp 1 Tbsp 1 Tbsp Coconut Oil, Organic
- 1 1 1 Vidalia Onion, chopped
- 2 lb 2 lb 2 lb Asparagus, ends removed, and chopped
- 3 clove 3 clove 3 clove Garlic, minced
- 1/2 tsp 1/2 tsp 1/2 tsp Salt and Pepper, to taste
- 2 Tbsp 2 Tbsp 2 Tbsp Prosciutto, diced, for garnish
- 1 tsp 1 tsp 1 tsp Chives , minced, for garnish
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large soup pot on medium heat, sauté onion and garlic in coconut oil, adding salt and pepper to taste.
- Sauté until the onion becomes translucent.
- Add the asparagus to the pot, and cover with the chicken broth.
- Cover the pot with a lid and boil the asparagus until soft and tender.
- In a medium-sized frying pan, sauté prosciutto for 5 minutes, set aside.
- Transfer the soup to a food processor, or high-speed blender, and process until smooth.
- Pour into soup bowls and sprinkle with ground pepper, prosciutto, and chives.
Add a Note
My Notes:
About This Recipe
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This is pretty bland without the prosciutto, but with it, it’s quite good.
This was so simple to make and quite tasty. I served it at my mom’s birthday and it was enjoyed by all. I think it might even be nice served cold as a summer soup like chilled cucumber.
sounds delish! Cant wait to make it
Beautiful springtime meal.
This was very good and easy. The difficulty rating should be only a 1 or 2, not a 3. I added some organic seasoned salt in addition to real salt.