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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350 Fahrenheit. | 2. Place tomatoes cut side down in metal broiling pan for 20-25 minutes or until lightly seared and skins begin to curl. | 3. Meanwhile, in a large pot combine olive oil, potatoes and onion. Cook on low to medium heat, stirring often, until onion is translucent and potatoes begin to soften, about 6-8 minutes. | 4. Add asparagus and cook 2-3 minutes more. Season lightly with salt and pepper. | 5. Add broth and simmer until potatoes and asparagus are just done, about 3 minutes. | 6. Using an immersion blender or conventional blender, process soup for a few seconds until blended but still chunky. Add lemon juice and additional salt and pepper if needed. | 7. Peel and discard tomato skins (if desired). Transfer tomatoes to a food processor or blender and add chipolte pepper (or hot sauce), Worcestershire sauce, vinegar and sugar. Process until smooth. | 8. Ladle asparagus soup into bowl and garnish with generous tablespoon of tomato mixture. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
potato	1		peeled chopped	-	-	-	-
onion	1		peeled chopped	28.0	6.537999999999999	0.77	0.07
asparagus	1		discarded diced	90.7186	17.5994	9.979	0.5443
vegetable broth	2	cups		324.72	52.644	11.9064	7.6752
lemon	1			1.2808	0.4116	0.0486	0.0132
salt pepper				-	-	-	-
rom tomato	4		cored cut	-	-	-	-
chipotle chile adobo	1	teaspoon		-	-	-	-
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
balsamic vinegar	1	teaspoon		4.664	0.9026	0.026000000000000002	0.0
sugar	1	dash		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.