I believe i found this in a sherlock holmes cookbook.
Cut off tips of asparagus and put them aside. Trim the stalks and cut into small pieces.
Wash and pick the spinach.
Bring the stock to a boil. Add the spinach and asparagus (but not the tips), cook until tender.
Remove the vegetables, but save the stock. Run the solids through a food processor, with a little of the stock. (I find that my magic bullet is big enough)
Have a small sauce pan of salted water boiling. Put in the tips and cook for about 10 to 15 min.
Melt butter in a sauce pan, add flour, milk and stir until boils. Add the stock, the pureed asparagus and spinach. salt and pepper. Simmer for about 10 min.
Place asparagus tips in a tureen add the cream and then add soup. serve as soon as possible.
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Serving Size: 1 Serving (2327g) | ||
Recipe Makes: Servings | ||
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Calories: 1575 | ||
Calories from Fat: 1014 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 112.7g | 150 % | |
Saturated Fat 63.5g | 317 % | |
Monounsaturated Fat 35.4g | ||
Polyunsanturated Fat 7.2g | ||
Cholesterol 384.8mg | 118 % | |
Sodium 2532.3mg | 87 % | |
Potassium 3771mg | 99 % | |
Total Carbohydrate 92.1g | 27 % | |
Dietary Fiber 13.7g | 55 % | |
Sugars, other 78.4g | ||
Protein 58g | 83 % | |
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: 1575
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