Fantastic asparagus soup and combined with Eggs is always a winner
Cook onions and celery in oil until soft. Chop all ingredients (keep most tips of asparagus separate) and add to pan. Fry for a couple of minutes and add stock.
Cook for couple of minutes before blitzing with hand held blender.
Meanwhile boil eggs to liking.
Just before serving add tips and cook until tender. Server in bowl with a whole egg per bowl.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1278g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 369 | ||
Calories from Fat: 17 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 124.4mg | 4 % | |
Potassium 2465.6mg | 65 % | |
Total Carbohydrate 79.2g | 23 % | |
Dietary Fiber 25g | 100 % | |
Sugars, other 54.1g | ||
Protein 23.2g | 33 % | |
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: 369
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