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Chilled Asparagus Soup
Gluten free, paleo, dairy free, egg free
Course
Soups
Cuisine
American
Keyword
asparagus soup, chilled asparagus soup, vegetable soup
Prep Time
3
hours
hours
30
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
3
hours
hours
50
minutes
minutes
Servings
6
servings
Calories
167
kcal
Author
Recipe created by Jennifer Devilliers
Ingredients
6
tablespoons
olive oil
2
medium onions
thinly sliced
½
head of garlic
minced (less if desired)
1
pound
asparagus cut into 1/2-inch pieces
sea salt and fresh ground black pepper
2
cups
homemade or organic low sodium chicken stock
1
cup
spinach
red pepper flakes
optional for garnish
Instructions
Heat 2 tablespoons of oil in a large pot over medium-low heat. Add onions and cook, stirring occasionally, until translucent, 8-10 minutes.
Add garlic and cook, stirring occasionally, for 2-3 minutes.
Add asparagus pieces and season with salt and pepper. Cook until asparagus is bright green and tender, about 4 minutes.
Add broth, increase heat to high, and bring to a boil.
Reduce heat to medium and simmer until asparagus is tender, 10 minutes.
Add spinach and cook, stirring occasionally, until wilted, about 1 minute.
Working in batches, puree soup in a blender or food processor until very smooth.
Strain through prepared sieve.
Cover and chill until cold, at least 3 hours.
Nutrition
Calories:
167
kcal
|
Carbohydrates:
7
g
|
Protein:
3
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Sodium:
30
mg
|
Potassium:
301
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
1040
IU
|
Vitamin C:
8.3
mg
|
Calcium:
35
mg
|
Iron:
2.1
mg