I love when Asparagus goes on sale! And when it does, I like to find new ways to enjoy it. Some of my favorites: Grilled asparagus as a side dish for grilled fish. I also love to briefly boil asparagus (keeping it still a bit crunchy) and serve it over salad greens, quinoa, cabbage and radishes (see my quinoa power bowl!) Asparagus is a versatile vegetable packed with micronutrients - high in folic acid and a good source of potassium, fiber, thiamin and vitamins A, B6, and C.
This soup is simple, delicious and only requires 6 ingredients! A wonderful light lunch to prep on Sunday night and take to work all week.
CREAMY ASPARAGUS SOUP
YIELD: 4 servings TOTAL TIME: 30 minutes
INGREDIENTS:
2 bunches apsparagus
1 Tablespoon olive oil
1 white onion, chopped
1/2 potato or sweet potato (for thickening)
6 cups chicken broth
2 Tablespoons Creme Fraiche
Salt and pepper to taste
METHODS:
In a large pot, saute onion in 1 Tablespoon olive oil, over medium heat x 5 minutes or until translucent and fragrant
Add asparagus, potato, broth, salt and pepper, bring to boil. Cover and simmer gently x 20 minutes
Add creme fraiche and transfer to blender. Blend until smooth.
NUTRITION FACTS: per serving
Calories 120/ Fat 6g / Sat Fat 1.9g / Sodium 800mg/ Carbs 13g/ Protein 6g / Fiber 4g / Sugar 5g
