Puréed Asparagus
- Total Time
- About 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds trimmed and chopped asparagus
- 2tablespoons butter to soften
- 5cups stock or water
- 1large peeled and cubed potato
- Lemon juice and olive oil
Nutritional analysis per serving (6 servings)
198 calories; 11 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 8 grams protein; 291 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
1½ pounds trimmed and chopped asparagus and add 1 large peeled and cubed potato in 2 tablespoons butter to soften, about 5 minutes
- Step 2
Add 5 cups stock or water; boil, cover, lower the heat and simmer until asparagus is tender, about 15 minutes
- Step 3
Cool slightly, purée, strain and refrigerate
- Step 4
Garnish: Lemon juice and olive oil.
Private Notes
Comments
Hoped this would be more of a soup. A centerpiece for a vegetarian meal. It was !
Followed steps 1-2 with addition of a crushed garlic clove, less water & potato. Step 3, used an immersed hand blender till mostly pureed. Kept warm while the rest of the meal was prepared. Did not cool, strain or refrigerate (peeled the asparagus). As an early Spring midweek meal, preferred a warm soup.
Upon serving, added lemon juice, olive oil and garnished with slivered asparagus tips. Lovely
Start w 2-3 cups chicken stock & 1/2 cup decent Chardonnay or Pinot Grigio
I garnished w snipped fresh dill & toasted pine nuts. Stirred the lemon juice, olive oil & 2 Tbl Creme Fraiche prior to garnishing. Served warm
1. Sauté 3 cloves garlic 2. Deglaze with white wine 3. Add 5-6 leaves fresh tarragon 4. 4 cups chicken/vegetable stock 5. Puree and add heavy cream
This is the best way to make soup with asparagus. Lemon and salt are essential. I save the tips and add them on top.
Not great. Needs seasoning—salt, pepper and nutmeg are classical. Try horseradish added to butter or incorporated in cream.
Used only asparagus and its broth from steaming for cooking liquid, added 1 heaping tsp of powdered potato flakes to thicken got a nice purée with enough structure to plate as a “stand alone” veg. Got Rave reviews from guests
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