Asparagus Cress Soup for 2 Recipe

5 2 1
Asparagus Cress Soup for 2 Recipe
Asparagus Cress Soup for 2 Recipe photo by Taste of Home
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Asparagus Cress Soup for 2 Recipe

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5 2 1
Publisher Photo
This refreshing soup from Teresa Lillycrop of Puslinch, Ontario puts peppery watercress in the spotlight! Serve it with bread for lunch or as a first course to a special meal.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/4 cup chopped green onions
  • 4 teaspoons butter
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • 1/2 pound fresh asparagus, cut into 1-inch pieces
  • 1/4 bunch watercress, stems removed (about 1/2 cup, lightly packed)
  • 1/2 cup half-and-half cream
  • 1/4 teaspoon salt
  • Dash white pepper
  • Dash cayenne pepper
  • Sour cream, optional

Directions

In a small saucepan, saute onions in butter until tender. Stir in flour until blended; cook for 2 minutes or until golden brown.
Gradually stir in broth; bring to a boil. Add asparagus and watercress. Reduce heat; cover and simmer for 5-7 minutes or until asparagus is tender. Remove from the heat; cool slightly.
In a blender, process soup until smooth. Return to the pan. Stir in the cream, salt and peppers; heat through (do not boil). Serve with a dollop of sour cream if desired. Yield: 2 servings.
Originally published as Asparagus Cress Soup in Cooking for 2 Spring 2009, p56

Nutritional Facts

1 cup: 188 calories, 14g fat (9g saturated fat), 50mg cholesterol, 678mg sodium, 9g carbohydrate (4g sugars, 1g fiber), 6g protein.

  • 1/4 cup chopped green onions
  • 4 teaspoons butter
  • 1 tablespoon all-purpose flour
  • 1 cup chicken broth
  • 1/2 pound fresh asparagus, cut into 1-inch pieces
  • 1/4 bunch watercress, stems removed (about 1/2 cup, lightly packed)
  • 1/2 cup half-and-half cream
  • 1/4 teaspoon salt
  • Dash white pepper
  • Dash cayenne pepper
  • Sour cream, optional
  1. In a small saucepan, saute onions in butter until tender. Stir in flour until blended; cook for 2 minutes or until golden brown.
  2. Gradually stir in broth; bring to a boil. Add asparagus and watercress. Reduce heat; cover and simmer for 5-7 minutes or until asparagus is tender. Remove from the heat; cool slightly.
  3. In a blender, process soup until smooth. Return to the pan. Stir in the cream, salt and peppers; heat through (do not boil). Serve with a dollop of sour cream if desired. Yield: 2 servings.
Originally published as Asparagus Cress Soup in Cooking for 2 Spring 2009, p56

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MY REVIEW
pspmags User ID: 3912800 112516
Reviewed Apr. 14, 2011

"A family favorite. This has become a signature soup in our household. I'm requested to make this every year & make extras to freeze for later. We leave out the sour cream. No need for it really. White pepper is expensive and we don't use it for anything so that was left out too."

MY REVIEW
pspmags User ID: 3912800 122375
Reviewed May. 21, 2009

"WOW!!! This was way better than I could ever imagine! My hubby loved it too! Good thing I decided to double the recipe.

Thanks so much for sharing! It's a keeper!!!"

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