Cream of Asparagus Soup (blender recipe)
Heat water with salt to boiling, cook asparagus until tender, blend with cream, pepper, and dill weed, and then heat again without boiling. Finish with butter.
Equipment
- Saucepan
- blender
- spoon or spatula
- stove or cooktop
- Measuring utensils
Ingredients
- 3/4 cup Water - 180 ml
- 3/4 tsp Salt - 3 ml
- 1 lb Asparagus, Cut in 1/4 - inch (0.5 - cm) Pieces on Diagonal - 450 g
- 1 cup Light Cream - 250 ml
- 1/8 tsp Pepper - 0.5 ml
- 1/4 tsp Dill Weed (optional) - 1 ml
- 2 tbsp Butter - 30 ml
Notes
- Heat a pot of water with salt to boiling.
- Add asparagus pieces to the boiling water, cover, and cook for approximately 5 minutes, or until the asparagus is tender.
- Transfer the cooked asparagus and the cooking water to a blender. Cover the blender and blend until smooth.
- Add cream, pepper, and dill weed to the blender, and blend again until well combined.
- Transfer the mixture back to the saucepan and heat it just until it reaches the boiling point, taking care not to boil it.
- Stir in butter to finish the sauce.
Nutrition
Calories: 119kcal
