Asparagus stems are officially here, fresh on the Farmers market stands. I love to buy asparagus when it’s thin with deep green color…. best texture and flavor.
Usually roast the same with little salt, pepper and extra virgin olive oil but today I decided to make a soup, cream soup. The great thing about Asparagus soup is that you can serve it cold or hot whatever you prefer. Today it will be cold asparagus soup. You can even make it and take it along with you, if you go for the picnic, hike or even to work. It has refreshing, creamy and super tasty flavor. This soup is made without any added fat, so it is even more healthier.
Cream of Asparagus Soup
Makes 4 cups
2 bunches of fresh asparagus
1 red onion, broiled
sea salt, for taste
freshly ground pepper corns for the taste
1/2 cup non fat sour cream
1/2 cup non fat half&half
1 cup broth (from asparagus)
Wash and cut asparagus, coarse ends. Cut off the the tips and leave them for roasting and decoration.
Peal the onion and put it in the broiler till grilled texture is visible and aroma fill in the kitchen:)
Using medium sauce pan add: asparagus, pear, onion, pepper and little salt.
Boil for 30 minutes. Strain and keep the broth. In the meantime preheat the oven to 400F, roast tips of asparagus little seasoned for 5-12 minutes.
pour the ingredients slowly, add sour cream, half&half, salt and pepper.
Blend on medium, gradually adding broth till desired consistency.
Serve in the soup dish and garnish with crunchy roasted asparagus tips.
If you substitute half & half and sour cream with regular variety-gluten free this soup will be gluten free:)
Asparagus contains useful amounts of calcium, magnesium and iodine and is an excellent source of folic acid. Moreover, vitamins A, C and E are also well supplied.
Just ½ cup of cooked asparagus provides about 25% of the RDA for folic acid and more than 80% of the RDA for vitamin C.