Creamy Asparagus Soup

Recipe

Soup, Chili & Stew
Creamy Asparagus Soup

Primary Media

User Rating

4 out of 5 stars
Rate it:
3 ratings

Recipe Data

4
Servings

Recipe Wellness Badges

    Author

    Save Options

    Description

    For a light lunch or dinner, we like to top this creamy soup with shredded rotisserie chicken and a dollop of sour cream or Greek yogurt.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1 lbs.fresh asparagus, trimmed
    1large russet potato, peeled and cubed (about 11 oz)
    3 c.Hy-Vee chicken broth
    ¼ c.chopped green onion
    ¼ tsp.dried tarragon
    2 tbsp.chopped fresh basil, plus additional for garnish
    tsp.ground white pepper
    ½ c.Hy-Vee half-and-half
    Hy-Vee sour cream, optional

    Directions

    1. Chop asparagus into 2-inch pieces. Set a few asparagus tips aside for garnish; place remaining asparagus in large saucepan. Add potatoes, chicken broth, green onion, tarragon, basil and white pepper. Bring to boiling. Simmer, uncovered, for 10 minutes or until potatoes are very tender. Remove from heat and cool for 10 minutes.
    2. Meanwhile, boil reserved asparagus tips for 3 to 4 minutes or until crisp-tender.
    3. Carefully transfer asparagus mixture to a blender container. Cover and blend until smooth. Stir in half-and-half.
    4. To serve, dollop each serving with sour cream, if desired, and garnish with asparagus tips and additional chopped fresh basil. Serve soup warm or chilled.

    Nutrition facts

    Servings

    140 Calories per serving

    Amounts Per Serving

    • Total Fat: 4g
    • Cholesterol: 10mg
    • Sodium: 750mg
    • Total Carbohydrates: 23g
    • Protein: 6g

    Daily Values

    0%
    Vitamin A 20%
    0%
    Vitamin C 25%
    0%
    Iron 15%
    0%
    Calcium 8%

    Recipe Source:

    Hy-Vee Seasons Spring 2011.