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Asparagus Soup

  Asparagus 1 Pound
  Leek 1 Pound
  Lemon 1⁄2 , juice extracted
  Garlic 3 Clove (15 gm), chopped finely
  Celery root 1 , peeled, thinly sliced
  Parsley 1⁄4 Cup (4 tbs), chop
  Rosemary 2 , chopped finely
  Chili flakes 1⁄4 Teaspoon
  Water 2 Liter
  Extra virgin olive oil 2 Tablespoon
  Regular salt To Taste
  Pepper To Taste

1. Chop and discard the woody portion of asparagus. Then, chop the remaining, leaving out 2-inch long strip from the top.

2. Place a large sauce pan on medium high heat, pour oil and drop leaks in it. Sauté for about 2 minutes or until they caramelize lightly.
3. Add asparagus, garlic, celery root, parsley, rosemary, chilli flakes, and lemon juice.
4. Pour the water and season with salt and pepper. Mix well.
5. Add chili flakes and squeeze in the lemon.
6. Cover with lid, and allow it to simmer for 10 minutes or until vegetables are nice and tender.
7. With a hand blender,blend until smooth.
8. Now, drop the tender asparagus tips in pan. Cook for about 2 minutes. Remove from heat.

9. Serve soup at room temperature with a dollop of cream.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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Average: 3.4 (5 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 204 Calories from Fat 77

% Daily Value*

Total Fat 8 g12.8%

Saturated Fat 0.73 g3.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 203.4 mg8.5%

Total Carbohydrates 30 g10%

Dietary Fiber 6.6 g26.2%

Sugars 7.8 g

Protein 6 g11.7%

Vitamin A 62.2% Vitamin C 63.6%

Calcium 14.6% Iron 31.9%

*Based on a 2000 Calorie diet

Asparagus Soup Recipe Video