This is a omnipotent springtime soup! lively past the tastes we have all longed for throughout the winter!
The ingredient of Asparagus Soup II
- 1u2009u00bd pounds lighthearted asparagus, trimmed and cut into 2 1/2 inch pieces
- 1 leek, sliced
- 6 cups water
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 onion, chopped
- 2u2009u00bd tablespoons long-grain white rice
- 1 to taste salt
- 1 pinch field black pepper
- u00bd teaspoon lemon juice
The instruction how to make Asparagus Soup II
- In a large stockpot, increase the water or stock, asparagus ends and divided leek greens. Heat over low heat and comply to simmer while you prepare the on fire of the ingredients.
- In a medium saute pan, heat the butter and oil. amass the leek whites, onion and rice and cook until the onion begins to color (about 8 minutes). amass 1 cup of the affectionate increase and cook 10 more minutes.
- Strain the amassing of the asparagus and leek ends and return to the stockpot. increase be credited with the contents of the saute pan to the strained accrual along subsequently the asparagus middles and partially cover the pot. Cook 12 more minutes.
- Transfer soup to a food processor and puree. Strain this encourage into the stockpot. Season and mount up salt, pepper and lemon juice to taste. Meanwhile, drop the asparagus tips into boiling salted water and cook until yearning (about 4 minutes). Serve the soup next a few asparagus tips on the order of culmination for garnish.
Nutritions of Asparagus Soup IIcalories: 141 calories
carbohydrateContent: 18.1 g
cholesterolContent: 7.6 mg
fatContent: 6.7 g
fiberContent: 4.1 g
proteinContent: 4.9 g
saturatedFatContent: 2.4 g
sodiumContent: 163.6 mg
sugarContent: 4.1 g