Try this Asparagus Cream Soup recipe, or contribute your own.Suggest a better description
1. In medium saucepan melt Crisco; add onion and cook until tender. 2. Add frozen asparagus and chicken broth; cook uncovered 10 minutes over high heat. 3. Transfer mixture to blender and puree. (Or force mixture through a find wire sieve.) Add beaten egg yolks. 4. Return mixture to saucepan. Stir in milk, salt, pepper and hot pepper sauce. Reheat before serving; DO NOT BOIL. Makes 3 quarts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Quart (304g)|
|Recipe Makes: 3 Quarts|
|Calories from Fat: 176 (76%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 2g|
|Cholesterol 17.7mg||5 %|
|Sodium 752.7mg||26 %|
|Potassium 294.3mg||8 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 8.7g|
|Protein 4.9g||7 %|
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: 232
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.