Asparagus Soup with Herbs Recipe

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Asparagus Soup with Herbs Recipe

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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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Cook: 45 min.
MAKES:
4 servings
TOTAL TIME:
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.
Originally published as Asparagus Soup with Herbs in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p228

Nutritional Facts

1 cup: 114 calories, 7g fat (1g saturated fat), 0 cholesterol, 722mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Asparagus Soup with Herbs in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p228

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