Posted on by Cary Gersh

Asparagus Soup

Asparagus Soup
Yields 8
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1582 calories
163 g
66 g
82 g
60 g
13 g
2784 g
2336 g
53 g
0 g
64 g
Nutrition Facts
Serving Size
2784g
Yields
8
Amount Per Serving
Calories 1582
Calories from Fat 723
% Daily Value *
Total Fat 82g
126%
Saturated Fat 13g
65%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 51g
Cholesterol 66mg
22%
Sodium 2336mg
97%
Total Carbohydrates 163g
54%
Dietary Fiber 22g
89%
Sugars 53g
Protein 60g
Vitamin A
95%
Vitamin C
128%
Calcium
36%
Iron
100%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pint onion, ½" dice
  2. ¼ c vegetable oil
  3. 1 c celery, ½" dice
  4. 1 quart asparagus*, 1" pieces
  5. 1 pint Idaho or russet potato (about 1 large), ½" dice
  6. 1 Tbl kosher salt
  7. 1 ½ quarts chicken stock
  8. dash black pepper
  9. Garnish
  10. ½ c whipped cream
  11. Drizzle Truffle oil
Instructions
  1. 1. Start with a short-sided pot/pan, preheat to high. Once pan is hot, add vegetable oil and diced onions. Sauté until onions become fragrant and slightly golden, approximately 4-5 minutes.
  2. 2. Add Celery and asparagus to pan with cooked onions. Season with 2 teaspoons of kosher salt and black pepper. Continue to sauté over high heat until asparagus and celery are soft and fragrant, approximately 4-5 minutes.
  3. 3. Add potatoes and continue to cook for an additional 2 minutes.
  4. 4. Transfer all vegetable to a tall-sided 8-qt. soup pot. Add chicken stock, bring to a boil then immediately reduce heat to a low simmer. Simmer for 15 minutes or until potatoes are cooked through.
  5. 5. Puree soup using a blender or food processor. Do not use an immersion blender or it won't be creamy enough. Do a little at a time.
Notes
  1. Before serving, taste and correct seasoning with additional kosher salt and pepper as needed. Garnish soup with a dollop of whipped cream and drizzle truffle oil.
  2. To whip cream: Place whipping cream and ¼ tsp kosher salt and a dash of pepper in a medium mixing bowl. Whip cream using a hand held mixer or wire whip. Whip until it holds soft peaks.
  3. * Can substitute any vegetable for asparagus.
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calories
1582
fat
82g
protein
60g
carbs
163g
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