Directions:
- In a large (4-quart) saucepan, melt the butter over medium heat.
- Add the shallots and thyme; cook until the shallots are soft, about 5 minutes.
- Add the flour; cook until incorporated, stirring constantly, about 1 minute.
- Add the asparagus and 6 cups water; season generously with salt. Cover, and bring to a boil.
- Reduce heat; cover, and simmer, until the asparagus is bright green and just tender, 2 to 4 minutes.
- Working in batches, purée the soup in a blender until very smooth.
- To prevent splattering, fill the blender only halfway, and allow heat to escape: Remove the cap from the hole in the lid, and cover the lid with a dish towel.
- If serving right away, stir in the cream and lemon juice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.37 Kcal (764 kJ) | ||
| Calories from fat | 55.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.18g | 10% | |
|---|---|---|---|
| Cholesterol | 18.23mg | 6% | |
| Sodium | 19.52mg | 1% | |
| Potassium | 733.8mg | 16% | |
| Total Carbs | 28.74g | 10% | |
| Sugars | 12.57g | 50% | |
| Dietary Fiber | 6.89g | 28% | |
| Protein | 7.23g | 14% | |
| Vitamin C | 21.5mg | 36% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 4.6mg | 26% | |
| Calcium | 88.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 60.48 Kcal (253 kJ) | ||
| Calories from fat | 18.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.05g | 10% | |
|---|---|---|---|
| Cholesterol | 6.05mg | 6% | |
| Sodium | 6.47mg | 1% | |
| Potassium | 243.34mg | 16% | |
| Total Carbs | 9.53g | 10% | |
| Sugars | 4.17g | 50% | |
| Dietary Fiber | 2.28g | 28% | |
| Protein | 2.4g | 14% | |
| Vitamin C | 7.1mg | 36% | |
| Iron | 1.5mg | 26% | |
| Calcium | 29.5mg | 9% | |
* 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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