Flavorful soup
Cut tips from asparagus and set aside
Place asparagus stalks in sauce pan cover with 4-6 cups water. Bring to a boil over high heat, reduce to simmer and cover for 45 minutes. Strain and reserve 1 cup of liquid. Discard stalks.
In another large sauce pan add 1 tablespoon of oil, shallots, and celery. Saute until onions are tender.
Stir in broth, reserved stalk liquid, bay leaf, garlic, potatoes, parsley, carrots and salt and salt / pepper to taste. Bring to a boil, then simmer until veggies are tender 25-35 minutes. Discard bay leaf and let cool.
In a food processor or blender puree about mixture in batches until smooth.
Clean pan, add remaining oil and brown chicken.
Add blended mixture and asparagus tips and bring to a boil.
Simmer for 5-10 minutes until chicken is cooked and asparagus is tender. Adding cream as mixture thickens.
Garnish with grated cheese (optional)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (152g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 383 | ||
Calories from Fat: 336 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.3g | 50 % | |
Saturated Fat 8.7g | 43 % | |
Monounsaturated Fat 23.2g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 42.8mg | 13 % | |
Sodium 105.8mg | 4 % | |
Potassium 286.7mg | 8 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 4g | ||
Protein 7.9g | 11 % | |
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: 383
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