One. Space sauté onions and garlic and 1/4 cup of chicken broth
Two. Add asparagus potato and remaining stock. Bring to a boil. Reduce heat and simmer 15 to 20 minutes.
Three. Remove soup from heat and purée with food processor. Return to the pan and season with the spices. Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (292g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 4 (9%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 729.4mg||25 %|
|Potassium 317.2mg||8 %|
|Total Carbohydrate 8.3g||2 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 5.8g|
|Protein 3.4g||5 %|
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: 45
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!