![asparagus summer soup](https://cdn.statically.io/img/www.allrecipes.com/thmb/WiVbfztnIFw2MwKz6h6IQpQj-HU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Asparagus-Summer-Soup-Kitchenista-Jane-2000-998be8abad8d4869adb0aa1d7d50ea62.jpg)
Ingredients
-
1 pound fresh asparagus, trimmed and peeled
-
5 tablespoons unsalted butter, divided
-
5 cups chicken broth, divided
-
2 leeks, white and light green parts only, thinly sliced
-
1 pound fresh spinach, stemmed, divided
-
1 teaspoon white sugar
-
2 ½ tablespoons all-purpose flour
-
¼ teaspoon salt
-
⅛ teaspoon ground white pepper
-
1 cup frozen green peas
-
½ cup heavy whipping cream, or more to taste
Directions
-
Cut asparagus stalks into 1-inch pieces; reserve tips in a bowl.
-
Melt 2 tablespoons butter in a Dutch oven over medium heat. Add 1/3 cup chicken broth and leeks; cover and cook until leeks are tender, about 5 minutes. Add asparagus stalks; cover and cook for 3 minutes.
-
Pour remaining 4 2/3 cups chicken broth into the Dutch oven. Bring to a boil; reduce heat and simmer until asparagus is very tender, 10 to 12 minutes. Add 2 packed cups spinach and sugar; cook until spinach is tender, about 5 minutes.
-
Puree soup with an immersion blender until very smooth.
-
Heat remaining 3 tablespoons butter in a small saucepan. Whisk in flour until well blended; cook for 1 minute.
-
Whisk flour mixture into the pureed soup until smooth and blended. Season soup with salt and white pepper. Bring to a boil; reduce heat and stir in peas. Simmer until peas are barely tender, about 3 minutes. Stir in asparagus tips; simmer until tender, about 5 minutes.
-
Pour heavy cream into the soup. Cook until heated through but not boiling, 3 to 4 minutes. Stir in remaining spinach; cook until heated through, about 3 minutes.
Cook's Note:
Use frozen peas instead of fresh if desired.
Nutrition Facts (per serving)
251 | Calories |
18g | Fat |
18g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 251 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 11g | 54% |
Cholesterol 57mg | 19% |
Sodium 1001mg | 44% |
Total Carbohydrate 18g | 7% |
Dietary Fiber 5g | 18% |
Total Sugars 6g | |
Protein 7g | 15% |
Vitamin C 34mg | 37% |
Calcium 133mg | 10% |
Iron 5mg | 27% |
Potassium 687mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.