Spring Asparagus Soup
6.3g
Net Carbs
13.4g
Protein
5.6g
Fat
2.6g
Fiber
138
Calories
Ingredients:
- 2 tablespoons olive oil USDA
- 316 grams fresh asparagus USDA
- 1 teaspoon table salt USDA
- 2 eas fresh garlic cloves USDA
- 2 eas fresh leeks FNDDS
- 6 cups chicken bone broth Imagine
- 2 cups fresh baby spinach Dole
- 1/2 tablespoon lemon zest USDA
- 1/4 teaspoon black pepper, ground USDA
- 1/4 teaspoon ground coriander seed, 036800328211, organic Red Monkey
Directions:
Ingredient note: 1 bunch asparagus, after being trimmed of woody ends, should weigh about 316 g.
- Prepare vegetables. Thinly slice garlic; trim and slice scallions, separating white and light green portion from dark green pieces; thinly slice lemon rind; snap off woody ends of asparagus and cut into 2-inch pieces; thoroughly wash leeks and slice white and light green sections into ½-inch rounds.
- Warm a large sauce pot over medium heat. Add oil, garlic, coriander, and pepper and sauté until garlic is softening, about 2 minutes. Add white and light green portions of scallion and lemon, cooking until garlic is browning, about 3 minutes, stirring frequently.
- Pour bone broth into pot, increase temperature to medium high and bring to a simmer. Reduce heat to medium; add asparagus and leek, and cook until asparagus is tender, at least 5 minutes depending on thickness of asparagus. Stir in salt, then stir in spinach, cooking until wilted, about 30 seconds. Taste and add salt if desired. Divide into bowls, about 1 1/3 cups soup per serving, garnish each bowl with the dark green portion of sliced scallions and serve immediately.
