Soups & Stewscreativecanning
Canning Asparagus Soup Base
A pressure-canned asparagus soup base you puree and finish with cream at serving for a quick cream-of-asparagus soup from the pantry.
👥 4 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 15 min🔥 Cook: 5 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Prepare your pressure canner, jars, and lids, and bring the jars up to a simmer so they are hot when you pack them.
2
Wash and chop the onion, trim the woody ends from the asparagus and cut it into bite-sized pieces, and mince the garlic.
asparagus (chopped)6 cupsgarlic (minced or whole)2 cloves
3
Combine the onion, asparagus, garlic, and salt in a large pot. Add vegetable stock to cover and bring to a boil, then reduce the heat and simmer ⏱️ 5 minutes.
asparagus (chopped)6 cupsgarlic (minced or whole)2 clovessalt2 tspVegetable stock (plus more as needed to fill)4 cups
4
Using a slotted spoon, pack the hot jars full with the solids to a 1-inch headspace, then ladle in hot stock to fill the gaps, keeping 1 inch of headspace.
5
Remove air bubbles, adjust headspace if needed, wipe the rims clean, and apply lids and bands fingertip tight.
6
Process in a pressure canner: pints for ⏱️ 75 minutes or quarts for ⏱️ 90 minutes at 10 lbs pressure in a weighted gauge canner or 11 lbs in a dial gauge canner, adjusting for altitude (see notes).
7
Use a natural pressure release and do not force cool. Once the canner is depressurized, remove the jars and leave them undisturbed for 12 to ⏱️ 24 hours, then check the seals.
Nutrition Facts
calories
78 kcal
fat Content
0.3 g
serving Size
2 cups
fiber Content
5 g
sugar Content
8 g
sodium Content
2109 mg
protein Content
5 g
carbohydrate Content
17 g
saturated Fat Content
0.1 g
unsaturated Fat Content
0.11 g
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