Cream of asparagus soup has a delicate and savory flavor with a hint of sweetness from the asparagus.
Cream of asparagus soup, like many vegetable-based soups, can offer a range of nutritional benefits. Here are some potential benefits of cream of asparagus soup:
- Rich in Nutrients: Asparagus is a good source of essential nutrients such as vitamins A, C, E, and K. It also provides folate, potassium, and fiber. These nutrients contribute to overall health and well-being.
- Low in Calories: Asparagus is a low-calorie vegetable, making cream of asparagus soup a relatively low-calorie option compared to some other creamy soups.
- Dietary Fiber: Asparagus contains dietary fiber, which is important for digestive health. A diet rich in fiber can help regulate bowel movements and promote a healthy gut.
- Antioxidant Properties: Asparagus contains antioxidants, including vitamin C and E, which can help neutralize harmful free radicals in the body. Antioxidants play a role in reducing the risk of chronic diseases.
- Supports Healthy Skin: Vitamins A and E in asparagus contribute to healthy skin. These vitamins are important for cell regeneration and protection against environmental damage.
- Folate Content: Asparagus is a good source of folate, a B-vitamin that is crucial for cell division and the formation of DNA.
- Low in Fat: Asparagus itself is low in fat, and while the addition of cream to the soup increases the fat content, it can still be part of a balanced diet when consumed in moderation.
- Delicious and Versatile: Cream of asparagus soup is not only nutritious but also flavorful. It provides a tasty way to incorporate vegetables into your diet, making it an appealing option for those who may not be enthusiastic about eating plain asparagus.
Overall, asparagus soup is known for its mild and elegant flavor, making it a popular choice for a light appetizer or a comforting meal, especially during the spring when asparagus is in season. It’s a versatile dish that can be enjoyed on its own or paired with crusty bread, crackers, or a side salad.
Other soup recipes:
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound (about 450 grams) fresh asparagus, trimmed and chopped into 1-inch pieces
- 2 tablespoons all-purpose flour
- 4 cups (about 1 liter) vegetable or chicken broth
- 1 cup (240 ml) heavy cream
- Salt and pepper to taste
- Fresh herbs, for garnish (ex. rosemary, thyme, parsley)
- Sour cream, for garnish (optional)
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and garlic, sautéing until they become translucent.
- Add the chopped asparagus to the pot and cook for about 5 minutes, stirring occasionally.
- Sprinkle the flour over the vegetables and stir well to coat.
- Cook for an additional 2-3 minutes to eliminate the raw flour taste.
- Gradually pour in the vegetable or chicken broth, stirring constantly to avoid lumps.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes or until the asparagus is tender.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender, blend until smooth, and return it to the pot.
- Stir in the heavy cream and heat the soup through. Do not let it boil once the cream is added.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh chopped herbs or sour cream, if desired.