How To Make Asparagus Soup with Tartines
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 1 onion, chopped
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk for a dairy-free option
- Salt and pepper to taste
- 4 slices of bread, toasted
- 1/4 cup grated Parmesan cheese (optional)
- Fresh chives, chopped for garnish
Instructions
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In a large pot, heat some oil over medium heat. Add the onion and garlic, and sauté until slightly softened.
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Add the asparagus pieces and cook for about 5 minutes, until they start to become tender.
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Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for another 10-15 minutes.
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Use an immersion blender or transfer the soup to a blender, and blend until smooth. Return the soup to the pot.
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Stir in the heavy cream or coconut milk, and season with salt and pepper. Cook for an additional 5 minutes.
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To make the tartines, spread some butter or olive oil on the toasted bread slices. Sprinkle with Parmesan cheese (optional).
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Place the tartines under the broiler for about 2 minutes, until the cheese is melted and bubbly.
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Serve the asparagus soup hot, garnished with fresh chives and accompanied by the cheesy tartines.
Nutrition
- Calories : 235kcal
- Total Fat : 18g
- Saturated Fat : 11g
- Cholesterol : 51mg
- Sodium : 943mg
- Total Carbohydrates : 13g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 7g
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