Creamy Spring Soup Recipes

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CREAMY SPRING SOUP



Creamy Spring Soup image

At the end of a cold, tiring day, I wanted something quick and warm. I whipped up this filling soup in a flash.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 10

1 can (14-1/2 ounces) reduced-sodium chicken broth
4 fresh asparagus spears, trimmed and cut into 2-inch pieces
4 baby carrots, julienned
1/2 celery rib, chopped
1 green onion, chopped
Dash garlic powder
Dash pepper
3/4 cup cooked elbow macaroni
1 can (5-1/2 ounces) evaporated milk
3/4 cup fresh baby spinach

Steps:

  • In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until vegetables are tender. Stir in the macaroni, milk and spinach; heat through.

Nutrition Facts : Calories 207 calories, Fat 6g fat (4g saturated fat), Cholesterol 28mg cholesterol, Sodium 677mg sodium, Carbohydrate 26g carbohydrate (12g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

SPRING ONION SOUP



Spring Onion Soup image

Spring onions look like scallions but have a larger, rounder bulb. If they are unavailable, use yellow onions.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 6

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 pounds spring onions (or yellow onions), trimmed and thinly sliced
2 1/2 teaspoons coarse salt
1 1/4 cups homemade or low-sodium store-bought chicken stock
2 cups water
8 pieces crisp flatbread, for serving

Steps:

  • Heat oil in a large pot over medium-high heat. Add onions, and cook, stirring occasionally, until translucent but not brown, about 15 minutes.
  • Stir in salt, stock, and water. Bring to a simmer, and cook for 15 minutes.
  • Remove from heat, and let cool for 20 minutes. Working in batches, puree in a blender, starting on low speed and gradually increasing to high, blending until soup is smooth.
  • Divide soup among 4 bowls, drizzle with oil, and serve with flatbread on the side.

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