Directions:
- • In a saucepan, combine asparagus, onion, water, salt, bouillon, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Cool for 5 minutes; stir in milk.
- • In a blender or food processor, process the soup in batches until smooth; return to the pan. Stir in cream; heat through. Garnish with croutons. Yield: 4-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 77.82 Kcal (326 kJ) | ||
| Calories from fat | 33.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.75g | 6% | |
|---|---|---|---|
| Cholesterol | 14.97mg | 5% | |
| Sodium | 502.31mg | 21% | |
| Potassium | 262.4mg | 6% | |
| Total Carbs | 7.62g | 3% | |
| Sugars | 4.12g | 16% | |
| Dietary Fiber | 1.48g | 6% | |
| Protein | 3.78g | 8% | |
| Vitamin C | 17mg | 28% | |
| Iron | 0.5mg | 3% | |
| Calcium | 105.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 42.19 Kcal (177 kJ) | ||
| Calories from fat | 18.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.03g | 6% | |
|---|---|---|---|
| Cholesterol | 8.12mg | 5% | |
| Sodium | 272.34mg | 21% | |
| Potassium | 142.27mg | 6% | |
| Total Carbs | 4.13g | 3% | |
| Sugars | 2.23g | 16% | |
| Dietary Fiber | 0.8g | 6% | |
| Protein | 2.05g | 8% | |
| Vitamin C | 9.2mg | 28% | |
| Iron | 0.3mg | 3% | |
| Calcium | 57mg | 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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