Asparagus Soup with Herbs
TOTAL TIME: Prep: 15 min. Cook: 45 min.
YIELD: 4 servings.
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.—Bev Smith, Ferndale, Washington
Ingredients
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1 large onion, chopped
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2 garlic cloves, minced
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2 tablespoons olive oil
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2 cans (14-1/2 ounces each) chicken broth
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1 cup minced fresh parsley
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1 large carrot, cut into 1-inch pieces
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5 fresh basil leaves, minced
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1 to 2 teaspoons minced fresh tarragon
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1/2 teaspoon salt
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1/4 teaspoon pepper
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Dash cayenne pepper
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1 package (10 ounces) frozen asparagus spears, thawed
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Sour cream and chopped tomatoes, optional
Directions
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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.
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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.
Nutrition Facts
1 cup: 114 calories, 7g fat (1g saturated fat), 0 cholesterol, 722mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 4g protein.
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