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Asparagus Soup with Herbs
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.
4 Servings
Prep: 15 min. Cook: 45 min.
Ingredients
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons 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.
© Taste of Home 2013
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Asparagus Soup with Herbs
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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.
© Taste of Home 2013