Try this Lemon Asparagus Soup recipe, or contribute your own.
Suggest a better descriptionIn a 2 quart saucepan, saute the onion nad celery in butter until tender. Dissolve cornstarch in water; add to the saucepan with bouillon. Bring to a boil over Medium heat; cook andstir for 2 minutes. Add asparagus. Reduce heat; cover and simmer until asparagus is crisp-tender, about 3-4 minutes. Stir in the milk, lemon peel, nutmeg and seasoned salt. Cover and simmer for 25 minutes, stirring occasionally. Yield: 4 servings. Per serving: (using skim milk, margarine and low-sodium bouillon) 2 fats, 1 starch, 1 vegetable, 182 calories, 284 mg. sodium, 2 mg. choesterol, 12 grams fat MC formatting by bobbi744@sojourn.com NOTES : Recipe submitted to magazine by Darlene Swille, Green Bay, Wisconsin Recipe by: Taste of Home Magazine, April/May 97, p. 26 Posted to MC-Recipe Digest V1 #830 by Roberta Banghart
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 233 | ||
Calories from Fat: 211 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.5g | 31 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 9.2g | ||
Polyunsanturated Fat 5.2g | ||
Cholesterol 27.3mg | 8 % | |
Sodium 1208.4mg | 42 % | |
Potassium 78.9mg | 2 % | |
Total Carbohydrate 4.8g | 1 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 4.7g | ||
Protein 1.6g | 2 % | |
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: 233
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