Bring stock, wine, asparagus, onion, garlic, and seasoning to a boil; simmer until tender.
Remove Bay leaves and puree with emulsion blender.
Make a roux of butter and flour; stir into soup and cook until thickened.
Stir in milk and cheese and heat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (614g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 282 (56%)|
|Amt Per Serving||% DV|
|Total Fat 31.3g||42 %|
|Saturated Fat 17.6g||88 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 83.1mg||26 %|
|Sodium 881.7mg||30 %|
|Potassium 639.2mg||17 %|
|Total Carbohydrate 40.2g||12 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 40g|
|Protein 15g||21 %|
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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: 503
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