Spring Asparagus Soup With Cauliflower And Pesto Recipe

Name: Spring Asparagus Soup With Cauliflower And Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 shallots, peeled and minced; 1-2 cloves garlic, peeled and minced; 1 1/2 lb asparagus, cut into 2-inch slices; 1 small yukon gold potato, peeled and diced small; 1 handful of small cauliflower florets; 2 tablespoons butter; 3 cups vegetable or chicken stock; 1 teaspoon fresh lemon juice; sour cream; basil pesto; salt and freshly ground pepper to taste

Servings: persons

4 shallots, peeled and minced
1-2 cloves garlic, peeled and minced
1 1/2 lb asparagus, cut into 2-inch slices
1 small yukon gold potato, peeled and diced small
1 handful of small cauliflower florets
2 tablespoons butter
3 cups vegetable or chicken stock
1 teaspoon fresh lemon juice
sour cream
basil pesto
salt and freshly ground pepper to taste

1
Melt butter in soup pot.
2
Add garlic and shallots. Stir and cook uncovered on low heat for about five minutes.
3
Add asparagus, potato, a generous handful of small cauliflower florets, and stock. Bring to a boil.
4
Reduce heat, cover loosely, and simmer gently for about fifteen minutes.
5
Add lemon juice and stir into soup. Salt and pepper to taste.
6
Puree the soup with a stick blender or mash with a potato masher for a chunky consistency.
7
Stir a spoonful of sour cream and a spoonful of pesto into each bowl before serving.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 shallots, peeled and minced, 1-2 cloves garlic, peeled and minced, 1 1/2 lb asparagus, cut into 2-inch slices, 1 small yukon gold potato, peeled and diced small, and more.

Yes, Spring Asparagus Soup With Cauliflower And Pesto 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.

Spring Asparagus Soup With Cauliflower And Pesto

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