1. Bring asparagus, broth, zucchini, salt, and 2 1/2 cups water to a simmer in medium saucepan. Reduce heat to medium low, and simmer 15 to 20 minutes, or until vegetables are tender. Transfer to food processor or blender, and blend until smooth.
2. Melt butter in same saucepan over medium heat. Stir in flour, and cook 3 to 5 minutes, or until browned. Add pureed soup mixture and cook over medium, low heat until soup is thickened. Season with salt and pepper, if desired. Serve sprinkled with parsley.
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|Serving Size: 1 Serving (382g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 423 (73%)|
|Amt Per Serving||% DV|
|Total Fat 47g||63 %|
|Saturated Fat 29.4g||147 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 122mg||38 %|
|Sodium 358.4mg||12 %|
|Potassium 842.8mg||22 %|
|Total Carbohydrate 36.3g||11 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 30.3g|
|Protein 8.6g||12 %|
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Calories per serving: 580
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