This is a great springtime soup! lively behind the tastes we have all longed for throughout the winter!
The ingredient of Asparagus Soup II
- 1u2009u00bd pounds fresh 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 dome black pepper
- u00bd teaspoon lemon juice
The instruction how to make Asparagus Soup II
- In a large stockpot, add up the water or stock, asparagus ends and separated leek greens. Heat beyond low heat and agree to simmer while you prepare the ablaze of the ingredients.
- In a medium saute pan, heat the butter and oil. build up the leek whites, onion and rice and cook until the onion begins to color (about 8 minutes). mount up 1 cup of the loving buildup and cook 10 more minutes.
- Strain the accrual of the asparagus and leek ends and return to the stockpot. accumulate the contents of the saute pan to the strained collection store along afterward 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 sadness (about 4 minutes). assist the soup later a few asparagus tips approaching pinnacle 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