Asparagus Tarragon Cream Soup Recipe
4.3g
Glucides nets Atkins™
Glucides nets Atkins™
Prep Time: 25 Minutes
Style:Other
Cook Time: 30 Minutes
Phase: Phase 1
Difficulty: Moderate
Style:Other
Cook Time: 30 Minutes
Phase: Phase 1
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
Comment sont calculés les glucides nets?INGREDIENTS
- 1 tablespoon Extra Virgin Olive Oil
- 1 small Onions
- 3 14.5 oz can Chicken Broth, Bouillon or Consomme
- 2 lb Asparagus
- 3 stalk, medium (7-1/2" - 8" long) Celery
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 tbsp, leaves Tarragon
- 3/4 cup Heavy Cream
DIRECTIONS
- Heat oil in a large pot over medium-high heat. Add diced white onion and cook 5 minutes, until softened but not browned.
- Add broth, diced asparagus, chopped celery, salt, pepper and half of the tarragon to the pot. Bring to a boil.
- Lower heat, cover and simmer 20 minutes, until asparagus is very tender.
- In a blender, puré soup in batches until smooth. Return to pot. Add cream and remaining tarragon and heat soup through over medium heat. Season with salt and freshly ground black pepper.
Cooking Tip
Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
