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Asparagus Soup with Herbs Recipe

The fresh flavor of herbs shines through in this special soup. Because it calls for frozen asparagus, you can make it any time of year.

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4 Servings
Prep: 15 min. Cook: 45 min.

Ingredients

1 large onion, chopped
2 garlic cloves, minced
2 tablespoons Crisco® Pure Olive Oil
2 cans (14-1/2 ounces each) chicken broth
1 cup minced fresh parsley
1 large carrot, cut into 1-inch pieces
5 fresh basil leaves, minced
1 to 2 teaspoons minced fresh tarragon
1/2 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
1 package (10 ounces) frozen asparagus spears, thawed
Sour cream and chopped tomatoes, optional

Directions

In a large saucepan, saute onion and garlic in oil until tender. Stir in the broth, parsley, carrot, basil, tarragon, salt, pepper and cayenne. Cut asparagus into 1-in. pieces; set tips aside. Add asparagus pieces to saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Cool slightly.
Puree soup in batches in a blender. Return to the saucepan. Stir in asparagus tips; cook for 5 minutes or until crisp-tender. Garnish with sour cream and tomatoes if desired. Yield: 4 servings.

Nutrition Facts: 1 serving (1 cup) equals 114 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 722 mg sodium, 10 g carbohydrate, 3 g fiber, 4 g protein.

Asparagus Soup with Herbs published in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p228

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