Asparagus Escarole Soup

chef.tim.lee's picture

Oct. 12, 2011


Asparagus spears 1/2 Pound
Escarole 3 Cup (48 tbs) , chopped
Chicken flavored bouillon granules 1 Teaspoon
Water 1 Cup (16 tbs)
Low fat buttermilk 1/2 Cup (8 tbs)
Parsley 1 Teaspoon , chopped
Commercial croutons 1/4 Cup (4 tbs)



1) Snap the rough ends of the asparagus off.

2) With a knife or vegetable peeler, remove the scales if preferred.

3) Cut the asparagus into 1-inch pieces.


4) In a 2-quart glass measure, combine together the asparagus, escarole, bouillon granules and water.

5) With heavy-duty plastic wrap, cover the measure and vent.

6) Microwave the mixture at HIGH for 8 to 9 minutes or till the asparagus is soft.

7) Let the mixture stand for about 1 minute.

8) Into the container of an electric blender or food processor, pour the mixture.

9) Add the parsley and buttermilk and process till smooth.


10) Into serving bowls, ladle the soup and top each serving with 1 tablespoon of croutons. Serve right away as an appetizer.

Recipe Summary

Difficulty Level: Easy
Cook Time: 9 Minutes
Ready In: 9 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 454Calories from Fat 69

 % Daily Value*

Total Fat 8 g12.3%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 963 mg40.13%

Total Carbohydrates 82 g27.3%

Dietary Fiber 26 g104%

Sugars 5 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet