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Asparagus cream soup

Convert baby foodChild in the kitchen

  • 400 g asparagus, trimmed and sliced thinly
  • 500 ml chicken stock, low-socium and warmed through
  • 1 pcs onion, peeled and chopped
  • 4 tbsp double cream
  • 2 tbsp olive oil
  • 1 tsp basil, fresh, chopped

  1. Heat the olive oil in sauce pan over medium-high heat.
  2. Add onion then cook, stirring for 5-6 minutes or until tender.
  3. Add the asparagus and cook for 1-2 mnutes more.
  4. Add the stock and bring to a boil; reduce heat and simmer for 5-7 minutes. Add basil in last minutes of cooking.
  5. Remove from the heat and stir in heavy cream. Purée the soup using immersion blender.
  6. Serve with toasted rye bread sticks, croutons, or some gluten-free garnishing.

Good points

  • High in dietary fiber
  • High in iron
  • High in thiamin
  • Very high in vitamin A
  • High in vitamin C

Preparation time: 30 min
Portions: 4
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 129.09 kcal
Carbohydrates: 6.64 g
Cholesterol: 26.18 mg
Sugar: 3.36 g
Protein: 2.79 g
Fat: 10.2 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com