Creamy Asparagus Soup

Creamy Asparagus Soup
Creamy Asparagus Soup

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Prep time

10m

Total time

40m

Yields

6

Servings

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La Cocina Goya

Sometimes a comforting bowl of soup is all you need. Yes, even in the spring! Here, creamy GOYA® Cannellini Beans 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.

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  • Ingredients
  • Directions

Ingredients

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1

onion, chopped

1

celery stalk, chopped

2 lbs.

asparagus (2 bunches), tips reserved and stalks sliced

1 can (14 oz.)

GOYA® Cannellini Beans, rinsed and drained

1 tsp.

dried tarragon

¼ tsp.

dried thyme

¾ tsp.

salt

cup

sour cream, plus additional for garnish

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.

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Side Dishes Under 40

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