Directions:
- In a large saucepan, saute onion in butter 3-4 minutes or until soft. Stir in flour to form a smooth paste. Cook for 2 minutes. Gradually stir in broth and bring to a boil. Add asparagus and watercress; cover and simmer 5-7 minutes or until vegetables are tender. Cool.
- In a blender, process soup in batches until smooth. Return all to pan; stir in cream. Heat on low until cooked through (do not boil). Season with the salt, white pepper and cayenne. Serve with a dollop of sour cream. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 195.75 Kcal (820 kJ) | ||
| Calories from fat | 134.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.93g | 23% | |
|---|---|---|---|
| Cholesterol | 42.72mg | 14% | |
| Sodium | 680.86mg | 28% | |
| Potassium | 423.2mg | 9% | |
| Total Carbs | 11.63g | 4% | |
| Sugars | 2.72g | 11% | |
| Dietary Fiber | 2.54g | 10% | |
| Protein | 4.73g | 9% | |
| Vitamin C | 17.9mg | 30% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.4mg | 13% | |
| Calcium | 111mg | 11% | |
| Amount Per 100 g | |||
| Calories | 64.38 Kcal (270 kJ) | ||
| Calories from fat | 44.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.91g | 23% | |
|---|---|---|---|
| Cholesterol | 14.05mg | 14% | |
| Sodium | 223.91mg | 28% | |
| Potassium | 139.18mg | 9% | |
| Total Carbs | 3.82g | 4% | |
| Sugars | 0.89g | 11% | |
| Dietary Fiber | 0.83g | 10% | |
| Protein | 1.55g | 9% | |
| Vitamin C | 5.9mg | 30% | |
| Iron | 0.8mg | 13% | |
| Calcium | 36.5mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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