Unrated
Food Processor Attachment / Flexi Beater/ 4 to 6 5 10-15 minutes
25-30 minutes
Blender /
Needs Colander & Sieve
Blanch the asparagus in boiling water and, once cooked, refresh in a bowl of iced water - this will help the asparagus hold its colour. Slice the onion, leek and celery in the Food Processor Attachment using the thin slicing disc.
Attach the Flexi Beater, set the temperature to maximum and the speed to stirring 1. Add the butter to the bowl. Add the sliced vegetables and saut? until cooked (about 5 -10 minutes). Add the Bechamel and the asparagus and allow to simmer until cooked.
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Allow the soup to cool and blend to a smooth consistency. For an even finer finish pass through the finest Sieve on the Colander 8 Sieve Attachment.
Reheat gently. Garnish with a quenelle of creme fraiche flavoured with black pepper and snipped chives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (380g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 108 | ||
Calories from Fat: 60 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 16.9mg | 5 % | |
Sodium 66.3mg | 2 % | |
Potassium 367.4mg | 10 % | |
Total Carbohydrate 10.9g | 3 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 7.5g | ||
Protein 3.3g | 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: 108
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