Creamy Asparagus Soup

Name: Creamy Asparagus Soup
Prep time: 10M
Total time: 40M
Yield: 6 Servings
Ingredients: 2 tbsp. GOYA® Olive Oil; 1 onion, chopped; 1 celery stalk, chopped; 2 lbs. asparagus (2 bunches), tips reserved and stalks sliced; 1 can GOYA® Cannellini, rinsed and drained; 1 packet GOYA® Powdered Chicken Flavored Bouillon; 1 tsp. dried tarragon; ¼ tsp. dried thyme; ¾ tsp. salt; ⅓ cup sour cream, plus additional for garnish

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Sometimes a comforting bowl of soup is all you need. Yes, even in the spring! Here, creamy GOYA® <a title="Cannellini Beans" href="5450" data-id="8179">Cannellini</a> thicken the mixture without amping up the fat calories. With its delicate blend of fresh seasonal asparagus and herbs such as tarragon and thyme, this soup is perfect to share on a patio or at a park.

Total Time

40m

Prep Time:10m

Yields:6 Servings

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Ingredients

2 tbsp.

GOYA® Puro Olive Oil

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onion, chopped

celery stalk, chopped

2 lbs.

asparagus (2 bunches), tips reserved and stalks sliced

1 can
(15.5 oz.)

GOYA® Cannellini, rinsed and drained

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1 packet

GOYA® Powdered Chicken Flavored Bouillon

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1 tsp.

dried tarragon

¼ tsp.

dried thyme

¾ tsp.

salt

⅓ cup

sour cream, plus additional for garnish

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Directions

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Step 1

Heat oil in saucepot over medium heat. Add onion and celery; cook until softened stirring occasionally, 6 minutes. Add 4 cups water, asparagus stalks, beans, bouillon, tarragon, thyme and salt. Bring to simmer and cook covered, 20 minutes.

Step 2

Meanwhile, bring a small saucepan of water to boil. Add asparagus tips and simmer 3 minutes or until tender. Drain and rinse under cold water. Reserve for garnish.

Step 3

Blend soup and 1/3 cup sour cream in batches, in blender or processor, until smooth. Top each serving with asparagus tips and a small dollop of sour cream.

Products in this Recipe

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Puro Olive Oil

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Cannellini

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Powdered Chicken Flavored Bouillon

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