Asparagus Soup With Dill
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup chopped onion
- 2tablespoons extra-virgin olive oil
- 1pound medium-thick asparagus, chopped
- 1½stalks celery, chopped
- 1baking potato
- 4cups vegetable stock or water
- 1cup dry white wine
- ¼cup chopped fresh dill
- Salt and freshly ground black pepper to taste
- Dill sprigs for garnish
Nutritional analysis per serving (6 servings)
133 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 3 grams protein; 797 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
Place the onion in a heavy three- quart saucepan. Stir in the oil, cover tightly and cook over low heat 10 minutes, until the onion is soft but not brown.
- Step 2
Stir in the asparagus, celery and potato, cook for about a minute, then add the stock, wine and dill. Simmer, partly covered, about 30 minutes, until the vegetables are very tender.
- Step 3
Allow the mixture to cool briefly, then puree in a blender or a food processor. You may have to do this in two batches. Run the soup through a sieve into a clean saucepan.
- Step 4
To serve, reheat the soup and season it to taste with salt and pepper. Spoon it into six warm soup plates. Float a few sprigs of dill on each as a garnish.
Private Notes
Comments
So, I think with these modifications this is one of the best soups on the planet. Use leeks and garlic instead of onion and double the celery and add 1/2 chopped fennel bulb. Sweat for 20 minutes on low and cover. Omit potato. Add 1 teaspoon tarragon(dried) along with the dill. Follow the recipe. Purée in high speed blender adding more dill to taste. Season with 1 -2 tablespoons of lemon juice and salt and pepper as needed. Over the top!!
Do you know whether this soup could be prepared the day before and reheated immediately prior to serving?
Good soup but the celery and potato seemed to overpower the asparagus. Other than using mre asparagus, any suggestions?
I followed those who suggested adding the juice of half a lemon to the puree. Excellent.
I didn’t have wine so added hard apple cider instead. Also added pre roasted garlic with veggies. I also agree with others that the veggies need to cook longer and the lemon squeezed in after is essential. It was delicious.
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