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Add a photoThis simple, delicate and silky-smooth asparagus soup is absolutely heavenly.
Ingredientes
- 500 g white asparagus
- 2 tablespoons butter
- 200 g shallots, chopped
- 4 cups vegetable broth, from 1 cube
- 1/3 cup sour cream
- 150 ml dry white wine
- 1/2 tsp ground black pepper
Direcciones
1.
Wash and trim the asparagus and cut into 5 cm pieces, heads reserved.
2.
Sauté the onion in the butter until it's soft in the soup saucepan. Add the pieces of asparagus (minus the heads) and steam for 5 minutes.
3.
Add the broth and boil gently for about 30 minutes or until the asparagus is very soft.
4.
Remove from the heat and puree with a hand-held blender until smooth.
5.
Put the soup back on the heat, stir in the asparagus tips, bring back to the boil and simmer for at least 5 minutes until the tips have softened.
6.
Turn down the heat and add the sour cream and white wine. Do not boil. Season with ground black pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 467g | |
| Recipe makes 4 servings | |
| Calories 274 | |
| Calories from Fat 148 | 54% |
| Total Fat 16.66g | 21% |
| Saturated Fat 7.38g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 1840mg | 77% |
| Potassium 216mg | 6% |
| Total Carbs 21.22g | 6% |
| Dietary Fiber 3.1g | 10% |
| Sugars 4.98g | 3% |
| Protein 3.62g | 6% |
