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Thursday, May 09 2013

Lemon grass and cilantro season this creamy asparagus side-dish soup.



Spring Asparagus Soup
Recipe from 
Servings: Makes 6 side-dish servings.
Total Time: 40 mins
     cups  water
     tablespoon  instant chicken bouillon granules
     large stalks  fresh lemongrass, cut into 2-inch pieces, or 2 teaspoons finely shredded lemon peel
     tablespoons  snipped fresh cilantro
    1/4  teaspoon  ground white pepper
     pound  fresh asparagus, trimmed and cut into 2-inch pieces
     12-ounce can  evaporated fat-free milk
     tablespoons  cornstarch
        Dairy sour cream (optional)
In a medium saucepan stir together water, instant chicken bouillon granules, fresh lemongrass or lemon peel, fresh cilantro, and white pepper; bring to boiling. Reduce heat to low; cover and simmer for 15 minutes. Strain the liquid, discarding the solids; return the liquid to the saucepan.
Return liquid to boiling. Set aside a few of the asparagus tips for garnish. Add the remaining asparagus to saucepan. Reduce heat to low and simmer about 8 to 10 minutes or until asparagus is tender. Remove from heat; cool slightly. Carefully transfer mixture to a blender container; cover and blend until smooth. Set aside.
In the same saucepan gradually stir milk into cornstarch. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. (The mixture may be slightly foamy.) Gradually add the asparagus mixture, stirring constantly. Heat through.
Ladle the asparagus soup into soup bowls. Swirl a little sour cream into each serving, if desired, and top with reserved asparagus tips. Makes 6 side-dish servings.
nutrition information
Per serving: Calories 131, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 581 mg, Carbohydrate 15 g, Fiber 1 g, Protein 8 g. Daily Values: Vitamin A 18%, Vitamin C 21%, Calcium 21%, Iron 5%. Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:41 am   |  Permalink   |  0 Comments  |  Email

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