Asparagus Bisque
User Reviews
5.0
12 reviews
Excellent
Asparagus Bisque
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Asparagus bisque is an easy blended soup ready in 20 minutes! A delicious lunch or appetizer with a silky texture and fresh spring flavor.
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Ingredients
- 1 lb asparagus, sliced into 2-3 inch pieces
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 large shallot, peeled and minced (about 2/3 cup)
- 1 cup chicken broth or stock
- 1 cup half and half*
- 2/3 cup freshly grated Parmesan cheese
- 1/2 tsp salt, or to taste
- Fresh cracked black pepper to taste
- 1 Tbsp dry sherry, or to taste. Optional but recommended.
Instructions
- Heat the butter and olive oil in a heavy bottomed soup pot and saute the shallot for a couple of minutes, just until it starts to soften.
- Add the asparagus and stir to combine. Add the chicken stock to the pot and bring up to a simmer over medium high heat. When the pot gets to a simmer let it simmer for about 2 minutes. If your asparagus is on the thicker side, you can let it go a couple of minutes more.
- Transfer the contents of the pot to a blender. Place the top of the blender securely on, but leave it vented for steam to escape. Carefully blend the soup until smooth. I like to place a kitchen towel loosely over the top while I blend. Note: use caution when blending hot liquids as the steam can cause them to rise in your blender. Make sure your top is secure.
- Wipe out your soup pot with paper towels and return the pureed soup to the pot.
- Stir in the half and half and bring the soup back up to just barely a simmer, do not boil. Remove from the heat and slowly stir in the Parmesan cheese. When all the cheese has been incorporated add salt and fresh cracked black pepper to taste, and add the sherry.
- At this point I let the soup cool and then refrigerate until I'm ready to serve. Reheat gently on the stove, stirring often to prevent sticking. Bring just up to a simmer and make sure the soup is heated throughout, but do not boil. Serve hot with extra cheese and croutons.
Notes
- *You can also use cream, or even evaporated milk to cut down on fat.
- This soup serves 4 for lunch, or 6 as an appetizer.
Nutrition Information
Show Details
Calories
231kcal
(12%)
Carbohydrates
9g
(3%)
Protein
11g
(22%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
41mg
(14%)
Sodium
838mg
(35%)
Potassium
357mg
(10%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
1291IU
(26%)
Vitamin C
7mg
(8%)
Calcium
295mg
(30%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4-6
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 11g | 22% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 838mg | 35% |
| Potassium | 357mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1291IU | 26% |
| Vitamin C | 7mg | 8% |
| Calcium | 295mg | 30% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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