Saute butter, garlic, and onion in large pot. Chop white asparagus and potatoes into large chunks. Add asparagus, broth, potatoes, thyme, salt and pepper. Cover and bring to boil. Simmer for 30 minutes. Let soup cool and remove asparagus tips. Blend soup. Add tips back in soup, add heavy cream and reheat.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (399g)|
|Recipe Makes: 8|
|Calories from Fat: 155 (64%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 56.1mg||17 %|
|Sodium 324mg||11 %|
|Potassium 655.7mg||17 %|
|Total Carbohydrate 18.7g||5 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 14.4g|
|Protein 6.4g||9 %|
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: 244
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.