Trin and discard tough white ends from asparagus. Cut tips from spears, reserving stalks. In small saucepan, simmer tips in small amount of water until tender, about 3 to 5 minutes. Drain and set aside. Cut reserved stalks into 1-inch pieces. In same saucepan, simmer stalks with onion in the 1/2 cup water until tender, about 8 minutes. Do not drain. Puree asparagus and cooking liquid in food processor or blender. In medium saucepan over medium-high heat, melt butter. Stir in flour until smooth. Add broth and pureed asparagus; bring to boil. Reduce heat; simmer and stir until thickened, about 2 minutes. Stir in sugar, salt, white pepper, and half-and-half; heat through. Garnish each serving with reserved asparagus tips and parmesan cheese. NOTES : This delicate soup will become your favorite salute to spring. Recipe by: Dierbergs Home Economists Posted to MC-Recipe Digest by Jill & Joe Proehl
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|Serving Size: 1 Serving (305g)|
|Recipe Makes: 6|
|Calories from Fat: 182 (73%)|
|Amt Per Serving||% DV|
|Total Fat 20.2g||27 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 56.3mg||17 %|
|Sodium 168.3mg||6 %|
|Potassium 406.8mg||11 %|
|Total Carbohydrate 12.6g||4 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 10.5g|
|Protein 6.9g||10 %|
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Calories per serving: 251
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