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Sometimes a comforting bowl of soup is all you need. Yes, even in the spring! Here, creamy GOYA® Cannellini 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.
GOYA® Olive Oil
celery stalk, chopped
asparagus (2 bunches), tips reserved and stalks sliced
1 can (14 oz.)
GOYA® Cannellini, rinsed and drained
sour cream, plus additional for garnish
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.
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.
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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