Asparagus Soup – a delicious recipe with water, celery, white navy beans, asparagus, fennel seed, celery. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Wash and cut up the celery and put it in a large pot with the water and the canned beans, including the packing liquid from the beans. Heat to a simmer.
2
Wash the asparagus, and snap off both the tough ends and the tips. Grind the spices and add them to the soup. Add the asparagus stalks and ends to the soup and simmer until quite tender; about 10 minutes. Reserve the tips.
3
Remove the tough stem ends from the soup and discard. Puree the soup thoroughly in a blender. The soup may be made ahead up to this point; it should keep in the fridge for 24 hours.
4
To serve, add the cream (if using) and reheat the soup gently. Steam the reserved tips separately until tender.
5
Serve the soup garnished with the steamed tips.
275
kcal
Calories
22
g
Fat
15
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2 cups water, 1 stalk celery, 1 (19 ounce) can white navy beans, 1 1/2 lbs asparagus, and more.
Yes, Asparagus Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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