Cream Of Asparagus And Green Onion Soup |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Asparagus, green onion and lemon verbena are the base of this light cream soup made from fresh turkey stock. Something I threw together because I needed to get the turkey carcass out of the freezer and the veggie drawer cleaned out. Read more . Worked out well. Ingredients:
10 stalks asparagus |
1 cup onions, green |
1/4 cup lemon verbena (or fresh mint) |
2 cups homemade turkey stock |
2 cups water |
1 cup heavy cream |
1 tsp salt |
2 tbsp olive oil |
1 tsp granulated splenda |
1 tsp sriracha hot chili sauce |
directions |
Directions:
1. In your food processor puree the asparagus, green onion and lemon verbena. Add to this 1 cup of the turkey stock, the olive oil, salt and sriracha.
2. Transfer mixture to a good sized pot (should hold at least 10 cups for elbow room)and bring up to a simmer.
3. Stir in the additional 1 cup of turkey stock, water and lastly the cream. Use your immersion blender to blend well and let simmer for 15 minutes before serving.
4. Nutrition Info: /recipes/cream-asparagus-green-onion-soup/
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