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Delish Cream of Asparagus Soup

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $1.76

$1.76 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,vegetarian,gluten-free,primal,gluten free,lacto ovo vegetarian,primal soup
spoonacular Score:45%

Spoonacular Score: 45%

 

If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your repertoire, Delish Cream of Asparagus Soup might be a recipe you should try. This recipe serves 4. One portion of this dish contains about 3g of protein, 9g of fat, and a total of 127 calories. For $1.76 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up heavy cream, onion, asparagus, and a few other things to make it today. It works well as a soup. It is brought to you by Foodista. 1 person were impressed by this recipe. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes approximately approximately 45 minutes. With a spoonacular score of 43%, this dish is pretty good. If you like this recipe, you might also like recipes such as Powerfully Delish Potato Soup, Cream Of Asparagus Soup, and Cream of Asparagus Soup.

Ingredients

Servings:
2 tsps
2 tsps olive oil
olive oil
0.5 cup
0.5 cup onion
onion
1
1  garlic clove
garlic clove
1 pound
1 pound fresh asparagus
fresh asparagus
3 cups
3 cups low sodium vegetable broth
low sodium vegetable broth
0.33 cup
0.33 cup heavy cream
heavy cream
some
some salt and pepper
salt and pepper
2 tsps olive oil
2 tsps
olive oil
0.5 cup onion
0.5 cup
onion
1  garlic clove
1
garlic clove
1 pound fresh asparagus
1 pound
fresh asparagus
3 cups low sodium vegetable broth
3 cups
low sodium vegetable broth
0.33 cup heavy cream
0.33 cup
heavy cream
some salt and pepper
some
salt and pepper

Equipment

immersion blender
immersion blender
dutch oven
dutch oven
immersion blender
immersion blender
dutch oven
dutch oven


Instructions

In a Dutch oven or heavy bottom pot, heat the olive oil over medium heat. Add the chopped onion into the oil, and saute for 3-4 minutes, until the onions become translucent. Add the chopped garlic clove, and saute for another minute. Add the chopped asparagus into the pot, then season with a pinch of salt and pepper and stir. Add the vegetable stock into the pot, then cover and bring to a boil. Reduce the heat to a simmer, and cook for the asparagus for 15-20 minutes, until its tender. Once the asparagus is cooked, blend the soup using an immersion blender, until its completely smooth. Finally, stir in the cream and season the soup with salt and pepper to taste.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.76
Ingredient
2 teaspoons olive oil
½ cups onion
1 garlic clove
1 pound fresh asparagus
3 cups low sodium vegetable broth
⅓ cups heavy cream
Price
$0.10
$0.18
$0.07
$4.02
$2.27
$0.43
$7.06

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Size doesn't matter (when buying asparagus). Look for firm, straight stalks and an even green color. Leave limp and otherwise sad looking asparagus behind. Store in the fridge, but use within a few days.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), asparagus is one of the "cleanest" vegetables when it comes to pesticide residue, so you do not necessarily need to buy organic asparagus.

Disclaimer

Nutritional Information

Quickview
126k Calories
3g Protein
9g Total Fat
9g Carbs
9% Health Score
Limit These
Calories
126k
6%

Fat
9g
15%

  Saturated Fat
4g
31%

Carbohydrates
9g
3%

  Sugar
4g
5%

Cholesterol
27mg
9%

Sodium
764mg
33%

Get Enough Of These
Protein
3g
6%

Vitamin K
49µg
47%

Vitamin A
1524IU
30%

Folate
63µg
16%

Iron
2mg
14%

Vitamin E
1mg
12%

Vitamin B1
0.18mg
12%

Copper
0.23mg
11%

Vitamin B2
0.19mg
11%

Fiber
2g
11%

Manganese
0.22mg
11%

Vitamin C
8mg
10%

Potassium
276mg
8%

Phosphorus
78mg
8%

Vitamin B6
0.14mg
7%

Vitamin B3
1mg
6%

Magnesium
19mg
5%

Zinc
0.7mg
5%

Calcium
46mg
5%

Selenium
2µg
4%

Vitamin B5
0.39mg
4%

covered percent of daily need

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