French · Dinner
Cream of Asparagus Soup
Silky pureed asparagus simmered with leek, onion and potato in vegetable stock, finished with cream and a touch of nutmeg. Blended smooth and strained for velvety texture, this French potage is served warm with a drizzle of cream and chives.
$4
15 minsPrep
30 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
286Calories
6.8gProtein
19.8gFat
22.4gCarbs
8.2gSugar
5.9gFiber
563mgSodium
58mgChol
12.1gSat Fat
820mgPotassium
95mgCalcium
3.1mgIron
0.1mcgVitamin B12
16.5mgVitamin C
vegetarian
low-carb
low-calorie
low-cholesterol
high-fiber
herb-salt
hidden-gems
vegetarian
low-calorie
Instructions
1
Prep
Trim woody ends from asparagus and cut stalks into 1-inch pieces, reserving a few tips for garnish; slice the leek and dice the onion and potato.
2
Sweat
Melt butter in a small saucepan over medium-low heat and sweat leek and onion for 5 minutes until soft and translucent but not browned.
3
Simmer
Add potato, asparagus and vegetable stock; bring to a boil over medium-high heat, then reduce to medium-low and simmer for 15 minutes until fork-tender.
4
Blitz
Transfer soup to a blender and blend on high for 1 minute until completely smooth, working in batches if needed so hot liquid does not overflow.
5
Finish
Return pureed soup to saucepan over low heat, stir in cream and nutmeg, and warm for 2 minutes until heated through, then season with salt and pepper.
6
Plate
Pour soup into a bowl and scatter reserved asparagus tips and chopped chives over the top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g asparagus, woody ends trimmed
- 11 small leek (120g)
- 11 small onion (120g)
- 11 small potato (160g)
- 2 tbsp28g butter
- 2 cup480ml vegetable stock
- 1/2 cup120ml heavy cream
- 1/4 tsp1/4 tsp ground nutmeg
- salt, to taste
- black pepper, to taste
- 2 tsp2 tsp fresh chives
