Rating: 4.29 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

In this fast asparagus soup recipe, potato adds creaminess without adding cream. Double or triple this soup and freeze the leftovers for a quick lunch.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2015

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Recipe Summary test

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Add broth, asparagus, potato, horseradish and salt; bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes. Puree with an immersion blender or in a regular blender. (Use caution when pureeing hot liquids.)

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  • Meanwhile, heat the remaining 1 1/2 tablespoons oil in a large skillet over medium-high heat. Reduce heat to medium, add bread cubes and cook, stirring, until browned and crispy, 3 to 5 minutes.

  • Serve the soup topped with the croutons and scallions, if desired.

Nutrition Facts

190 calories; protein 5.2g; carbohydrates 22.1g; dietary fiber 4.6g; sugars 4.2g; fat 9.6g; saturated fat 1.4g; vitamin a iu 1122.1IU; vitamin c 12.1mg; folate 170.2mcg; calcium 70mg; iron 1.8mg; magnesium 35.8mg; potassium 428.5mg; sodium 346.7mg; thiamin 0.3mg; added sugar 1g.
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