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Asparagus And Basil Soup

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  Butter 1⁄4 Cup (4 tbs)
  Yellow onion 1 Large, chopped
  Garlic cloves 2 Large, chopped
  Chicken stock 3⁄4 Quart
  Asparagus 1 1⁄2 Pound
  Carrot 1 , peeled and cut into bite sized pieces
  Fresh basil leaves 4
  Dried tarragon 1⁄2 Tablespoon
  Fresh parsley 1⁄2 Cup (8 tbs), stemmed and chopped
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Cayenne pepper 1 Dash

1) Saute the garlic and onions in garlic over a low flame for 20 minutes. Add the chicken stock and heat to boiling.
2) Cut the asparagus into fourths, reserving the tips. Place the pieces into the chicken stock. Add the carrots, basil, tarragon, parsley, salt, pepper, and cayenne. Simmer over a low flame, covered for 1 hour or until the vegetables are soft.
3) Remove the soup, let cool. Blend and strain until smooth.
4) Return the soup to the pan, add the asparagus tips, and simmer over a medium flame for 12 minutes or until the tips soften.

Recipe Summary

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1020 Calories from Fat 494

% Daily Value*

Total Fat 56 g86.3%

Saturated Fat 31.7 g158.3%

Trans Fat 0 g

Cholesterol 142.2 mg47.4%

Sodium 2102.9 mg87.6%

Total Carbohydrates 105 g34.9%

Dietary Fiber 25.6 g102.2%

Sugars 27.4 g

Protein 40 g79.5%

Vitamin A 398.9% Vitamin C 149.9%

Calcium 36.6% Iron 115.6%

*Based on a 2000 Calorie diet


Asparagus And Basil Soup Recipe