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Garden-Fresh Asparagus Soup

Source: © EatingWell Magazine
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Active Time:  35 Minutes
Total Time:  50 Minutes
  6 appetizer servings, 1 generous cup each
Be sure to enjoy the first tender asparagus fresh from the garden o as a side dish. As the season progresses and the stalks get larger, this is an excellent soup to prepare. The light, lemony flavors blend with a hint of curry; the soup is delicious served warm or chilled.
2 tablespoons  butter
2 tablespoons   extra-virgin olive oil
1   medium onion, finely chopped
1/2 teaspoon   salt, divided
1/2 teaspoon   curry powder
1/4 teaspoon   ground ginger
zest and juice of 1 lemon, divided
2 cups  diced peeled red potatoes
3 cups  vegetable broth or reduced-sodium chicken broth
1 cup  “lite” coconut milk
2 cups  1/2-inch pieces trimmed asparagus (about 1 bunch)
Freshly ground pepper  to taste
1/4 cup  crème fraîche or reduced-fat sour cream
1/4 cup  finely chopped scallion greens or fresh chives
Garden-Fresh Asparagus Soup Recipe at
Melt butter and oil in a large saucepan over medium heat. Add onion and 1/4 teaspoon salt and cook, stirring often, until golden, about 5 minutes. Stir in curry powder, ginger, lemon zest and potatoes and simmer, stirring occasionally, to blend the flavors, for 5 minutes. Stir in broth, coconut milk and asparagus. Bring to a simmer over medium heat, partially cover and continue to cook until the potatoes are tender, about 15 minutes.

Puree the soup with an immersion blender or a regular blender (in batches) until smooth. (Use caution when pureeing hot liquids). Season with the remaining 1/4 teaspoon salt and pepper.

Whisk crème fraîche (or sour cream), lemon juice and scallion greens (or chives) in a small bowl and garnish with a swirl of it.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   6 appetizer servings, 1 generous cup each
Calories: 205
Fat. Total: 13g
Protein: 4g
Carbohydrates, Total: 19g
Fat, Saturated: 6g
Fiber: 3g
Cholesterol: 14mg
Sodium: 444mg
% Cal. from Fat: 57%
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