I love this recipe because it is so easy to make and filling. If doing a low-carb diet you can eliminate the potato. I have also substituted the asparagus with broccoli and/or spinach.
Ingredients
- 2 small boiling potatoes
- ¼ cup fat-free sour cream
- 1 pound asparagus
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 cloves garlic, crushed
- 1 (8 ounce) package sliced fresh mushrooms
- 1 clove garlic, crushed
- ¼ cup dry white wine (Optional)
- 1 pinch cayenne pepper
- salt and ground black pepper to taste
Directions
Step 1
Place the potatoes into a small pot with enough water to cover; bring to a boil, then reduce heat to medium-low, place a cover on the pot, and simmer until tender, about 20 minutes.
Step 2
Drain the potatoes and transfer to a bowl; add the sour cream and mash lightly; scrape into the bowl of a blender.
Step 3
Cut asparagus into 3 parts: woody ends, tips, and center pieces.
Step 4
Combine the woody ends of the asparagus with the vegetable broth in a stockpot; bring to a boil and cook until the woody ends are tender. Remove woody ends with a slotted spoon and discard.
Step 5
Remove 2 tablespoons broth to a bowl with the asparagus tips. Transfer remainder of stock to blender with the potatoes.
Step 6
Chop the middle segments of the asparagus.
Step 7
Heat olive oil in a skillet over low-heat; cook and stir the chopped asparagus, chopped onion, and 2 crushed cloves garlic in the hot oil until the asparagus is tender, about 10 minutes. Add to the broth in the blender, reserving oil in the skillet.
Step 8
Blend the mixture in the blender on high until smooth and creamy; return to the stockpot.
Step 9
Cook and stir the sliced mushrooms and 1 crushed garlic clove in the remaining oil over medium-low heat until the mushrooms soften, 3 to 5 minutes. Add the white wine; cook another 1 to 2 minutes. Stir the mushroom mixture into the soup.
Step 10
Heat the asparagus tips and broth in the microwave for 2 minutes; stir into the soup.
Step 11
Season the soup with cayenne pepper, salt, and black pepper.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 167 | |
% Daily Value * | |
Total Fat5g | 7% |
Saturated Fat1g | 4% |
Cholesterol2mg | 1% |
Sodium485mg | 21% |
Total Carbohydrate24g | 9% |
Dietary Fiber5g | 17% |
Total Sugars8g | |
Protein6g | |
Vitamin C19mg | 94% |
Calcium76mg | 6% |
Iron3mg | 15% |
Potassium563mg | 12% |
*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.
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