Creamy Asparagus Soup in Mini Teacups

4.7(13)

by Trisha Yearwood·published 2016-11-18

Appetizer

Servings

12 servings

Total time

—

Calories / serving

114 kcal

Ingredients (10)

serves

Instructions (2 steps)

01In a large stockpot, heat the oil over medium heat. Add the asparagus, celery and onion and cook, stirring occasionally, until tender, about 10 minutes. Add the vegetable stock and bay leaf and bring to a boil, then reduce the heat and simmer for 30 minutes. Add the cream and simmer for another 10 minutes. Remove and throw away the bay leaf. Season with salt and pepper.
02Add the spinach to the soup and let wilt for about 1 minute. In batches, pour the soup into a blender and blend on high until smooth. (Alternatively, use an immersion blender and puree in the pot.) Stir well before transferring to 12 small teacups and serve hot.

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Not rich — missing servings, total time, or calories.