Vegetarian

Cream of Asparagus Soup is for Soup.

Cream of Asparagus Soup takes 20 minutes to prepare.

Cream of Asparagus Soup takes 10 minutes to cook.

Cream of Asparagus Soup makes 6 servings.

The ingredients for Cream of Asparagus Soup are:

3 Tbsp butter
1 1/2 C. coarsely chopped shallots
1/2 tsp. dried thyme
3 Tbsp. all-purpose flour
3 lbs. asparagus, trimmed and cut into 1-inch pieces
1 c. low-sodium vegetable broth
5 c. water t
1/3 C. heavy cream
2-3 Tbsp fresh lemon juice

Here is how you make Cream of Asparagus Soup:

1. In a large saucepan, melt the butter over medium heat. Add the shallots and thyme; cook until the shallots are soft, about 5 minutes. Add the flour; cook until incorporated, stirring constantly, about 1 minute. 2. Add the asparagus, vegetable broth and water to make 6 cups. Cover, and bring to a boil. Reduce heat; cover and simmer, until the asparagus is bright green and just tender, 2-4 minutes. 3. Working in batches, puree the soup in a blender until very smooth. To prevent splattering, fill the blender only halfway, and allow heat to escape: Remove the cap from the hole in the lid, and cover the lid with a dish towel. (to freeze, see note). If serving right right away, stir in the cream and lemon juice. * To freeze: do not add cream and lemon juice. Allow to cool to room temperature before dividing among airtight containers. Freeze up to 2 months. Defrost overnight in the refrigerator; reheat over low heat, stirring in the cream and lemon juice before serving. Number of Servings: 6Recipe submitted by SparkPeople user JOCREE.

The nutritional information for Cream of Asparagus Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 191.4

• Total Fat: 12.4 g
• Cholesterol: 27.2 mg
• Sodium: 119.1 mg
• Total Carbs: 17.2 g
• Dietary Fiber: 4.9 g
• Protein: 6.4 g