Directions:
- 1. Sauté onion in butter. Dice potato and add along with l cup of stock. simmer until potatoes are soft.
- 2. Wash asparagus. Snap off the tough ends.
- 3. Chop celery small, including leaves. Add asparagus, celery and remaining vegetable stock to potatoes and onions. cook until vegetables are quite tender.
- 4. Add salt and pepper and puree in blender.
- 5. Return to pot and add milk to thin as desired
- Makes 6 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 525.84 Kcal (2202 kJ) | ||
| Calories from fat | 25.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 4% | |
|---|---|---|---|
| Cholesterol | 7.63mg | 3% | |
| Sodium | 19244.8mg | 802% | |
| Potassium | 641.49mg | 14% | |
| Total Carbs | 101.01g | 34% | |
| Sugars | 6.53g | 26% | |
| Dietary Fiber | 5.95g | 24% | |
| Protein | 4.87g | 10% | |
| Vitamin C | 13.7mg | 23% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 3.7mg | 21% | |
| Calcium | 80.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 130.24 Kcal (545 kJ) | ||
| Calories from fat | 6.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.71g | 4% | |
|---|---|---|---|
| Cholesterol | 1.89mg | 3% | |
| Sodium | 4766.66mg | 802% | |
| Potassium | 158.89mg | 14% | |
| Total Carbs | 25.02g | 34% | |
| Sugars | 1.62g | 26% | |
| Dietary Fiber | 1.47g | 24% | |
| Protein | 1.21g | 10% | |
| Vitamin C | 3.4mg | 23% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 0.9mg | 21% | |
| Calcium | 20mg | 8% | |
* 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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