Spring Asparagus Soup [Bulkbites.com]

• Servings: 4
• Time: 105 minutes

Asparagus is not just known for its strong and unique savory taste, but it is also known for its numerous health benefits. This popular vegetable contains lots of vitamins and minerals, including vitamin B6, magnesium, zinc, calcium, riboflavin, vitamin C, iron, thiamin, iron, selenium, potassium, etc including asparagus in your diet plan helps in controlling diabetes, kidney stones and preventing neural tube defects in babies. Green onions, as is the case with asparagus, are loaded with a variety of phytochemicals, vitamins and minerals. As they are rich in vitamins C and K, they aid in maintenance, growth and development of bones. The vitamin A present in green onions help maintain eye health. Other benefits include maintaining heart health and preventing high blood pressure.

Nutrition

• calories: 329
• protein: 17
• carbs: 42
• fat: 11
• saturated fat: 2.12
• polyunsaturated fat: 1.46
• monounsaturated fat: 4.3
• cholesterol: 186
• sodium: 1327
• potassium: 490
• dietary fiber: 3.89
• sugars: 11.27
• vitamin a: 261
• vitamin c: 12
• calcium: 86
• iron: 4
• magnesium: 0
• complex carbs: 26.84
• other fats: 3.12

Ingredients

• 29 spear, medium Asparagus, raw
• 4 large Egg, whole, raw, fresh
• 2 1 cup Water
• 1 tablespoon Oil, olive, salad or cooking
• 2 cloves Garlic, raw
• 2.52 tbsp chopped Shallots, raw
• 0.24 1 cup Chopped Green Onions
• 1 medium Carrots, raw
• 3 tbsp Fruit butters, apple
• 5 cup SWANSON BROTH, Vegetable Broth
• 2 stalk, large Celery, raw
• 1 dash Salt, table
• 4 slice Multigrain Baguette
• 0.24 tsp Spices, pepper, red or cayenne
• 1 wedge yields Lemon juice, raw
• 3 tbsp parmigiano reggiano cheese
• 2 piece yukon gold potatoes
• 1 gram Sauce, sweet chili, hot

Instructions

• After cutting off the tips of asparagus spears, set them aside. Then cut the woody bottoms of the spears and save. Now cut the spears into pieces of 1 inch each.
• Heat 2 tbsp of butter in a large pot over medium flame. Then add celery, garlic, shallots, carrot and green onions into the pot and continue cooking for at least 5 minutes or until they become tender. Then keep the pot aside.
• Now add the woody asparagus, water and stock to the pot and start boiling. Once boiled, reduce the heat and simmer for about 15 minutes.
• Then discard the woody end of asparagus.
• Now into the stock add the cooked vegetables and then follow it up with potatoes. Add salt and pepper to taste and continue cooking for about 30 minutes.
• Use a blender to blend the soup until you get a smooth mixture. Then continue cooking on low flame.
• After adding the asparagus tips to the soup, continue cooking it for another 5 minutes on low flame.
• Take a bowl and mix the Parmigiano-Reggiano and the softened butter with chopped parsley and spread this mixture on top of bread. Now broil the bread so that they become golden brown.
• After turning off the heat to the soup, add cayenne and the lemon juice and stir well.
• Now fry 4 eggs in a pan and keep them aside.
• Then take 4 bowls and transfer soup equally between them.
• After placing toasty in the soup, place a fried egg on each of them.
• Just before serving the soup hot, garnish it with fresh parsley.