Try this Creamy Asparagus Soup recipe, or contribute your own.
Suggest a better descriptionTrin and discard tough white ends from asparagus. Cut tips from spears, reserving stalks. In small saucepan, simmer tips in small amount of water until tender, about 3 to 5 minutes. Drain and set aside. Cut reserved stalks into 1-inch pieces. In same saucepan, simmer stalks with onion in the 1/2 cup water until tender, about 8 minutes. Do not drain. Puree asparagus and cooking liquid in food processor or blender. In medium saucepan over medium-high heat, melt butter. Stir in flour until smooth. Add broth and pureed asparagus; bring to boil. Reduce heat; simmer and stir until thickened, about 2 minutes. Stir in sugar, salt, white pepper, and half-and-half; heat through. Garnish each serving with reserved asparagus tips and parmesan cheese. NOTES : This delicate soup will become your favorite salute to spring. Recipe by: Dierbergs Home Economists Posted to MC-Recipe Digest by Jill & Joe Proehl
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Serving Size: 1 Serving (305g) | ||
Recipe Makes: 6 | ||
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Calories: 251 | ||
Calories from Fat: 182 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.2g | 27 % | |
Saturated Fat 11.4g | 57 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 56.3mg | 17 % | |
Sodium 168.3mg | 6 % | |
Potassium 406.8mg | 11 % | |
Total Carbohydrate 12.6g | 4 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 10.5g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 251
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