Appetizers / Soups / Salads

Asparagus Soup with Basil Cream is for Soup.

Asparagus Soup with Basil Cream takes 15 minutes to prepare.

Asparagus Soup with Basil Cream takes 25 minutes to cook.

Asparagus Soup with Basil Cream makes 5 servings.

The ingredients for Asparagus Soup with Basil Cream are:

Ingredients

2 pounds asparagus, ends and tips cut off and reserved separately ? leave stalks the way they are

2 1/2 cups water

1 medium onion, chopped fine ? get a sweet onion, like a Walla Walla, not a spicy one

1 TB olive oil

2 cups vegetable broth

Salt

Pepper

Garlic powder

For basil cream:

1 cup Fage plain greek yogurt (I used 0% fat)

1 1/2 ? 2 cups packed fresh basil leaves, depending on how much you like basil and how crazy your basil plants are growing

1/4 teaspoon salt, or to taste

Here is how you make Asparagus Soup with Basil Cream:

Makes about five 1 cup servingsPreparationIn a small saucepan simmer reserved asparagus ends in water, covered, 15 minutes. Remove and discard asparagus ends with slotted spoon and bring water to a boil. Add reserved asparagus tips and cook, uncovered, over high heat until crisp-tender, about 3 minutes. Transfer asparagus tips with slotted spoon to a colander, reserving cooking liquid, and rinse under cold water to stop cooking. Drain tips well. In a 4-quart heavy saucepan cook onions in olive oil with salt, pepper and garlic powder to taste over moderate heat, stirring until pale golden. Add asparagus stalks, broth and reserved cooking liquid and simmer, covered, 15 minutes, or until asparagus pieces are tender. Basil creamMake basil cream while soup simmers: In a small saucepan with just tiniest bit (like sprinkles) of water, add basil, stirring constantly until wilted, but don?t let it turn black. You just want to release the flavor. Should take about 15 seconds or less. Add yogurt, wilted basil and salt to blender and puree. The basil cream is runny, but cold. You can either leave it out for a bit so it's not cold, use it the way it is, or put it back into the refrigerator where it will turn sour cream-like.Clean blender and add soup. Pur?e and return to 4-quart saucepan. Season soup with salt and pepper and heat over moderately low heat, if needed, stirring occasionally, until heated through. Divide soup among 5 bowls and add asparagus tips, arranging them decoratively. Drizzle (or dollop) basil cream over each serving. Number of Servings: 5Recipe submitted by SparkPeople user JULIESTHIN.

The nutritional information for Asparagus Soup with Basil Cream is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 129.1

• Total Fat: 3.2 g
• Cholesterol: 0.0 mg
• Sodium: 878.1 mg
• Total Carbs: 15.9 g
• Dietary Fiber: 4.7 g
• Protein: 12.8 g

The dietary needs meet for Asparagus Soup with Basil Cream is Vegetarian