Try this Silken Asparagus Soup recipe, or contribute your own.
Suggest a better description1. Heat oil in large pot over medium low heat and add shallots or onion, cooking until softened.
2. Break the top 2 inches off of each asparagus spear and set aside. Break remaining stem into 2 inch pieces.
3. Add stock, bay leaf, thyme, salt, pepper, and asparagus stems to onion and simmer over low heat about 20 to 25 minutes, until asparagus stems are quite tender.
4. Transfer soup to blender and add tofu. Blend until perfectly smooth.
5. Return pureed soup to pot and add a bit of hot water if needed to correct consistency and salt if needed.
6. Add asparagus tips and simmer over low heat 5 to 10 minutes until asparagus spears are just tender.
Calories 155, Carbohydrates 14g,
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Serving Size: 1 Serving (457g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 143 | ||
Calories from Fat: 51 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.6g | 8 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 9mg | 3 % | |
Sodium 444.5mg | 15 % | |
Potassium 400.5mg | 11 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 11.8g | ||
Protein 10.5g | 15 % | |
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: 143
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