Directions:
- Blend the apsparagus with liquid in a blender or food processor until smooth.
- Heat the asparagus puree and chicken broth in a saucepan over medium heat.
- Stir in half and half and bring to a low simmer, season with salt and black pepper to taste.
- Stir in butter until melted.
- Ladle into bowls and sprinkle with grated Parmesan cheese if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 88.73 Kcal (371 kJ) | ||
| Calories from fat | 78.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.67g | 13% | |
|---|---|---|---|
| Cholesterol | 25.1mg | 8% | |
| Sodium | 51.83mg | 2% | |
| Potassium | 80.22mg | 2% | |
| Total Carbs | 1.99g | 1% | |
| Sugars | 0.19g | 1% | |
| Dietary Fiber | 0.19g | 1% | |
| Protein | 1.45g | 3% | |
| Vitamin C | 1.6mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 46.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 138.72 Kcal (581 kJ) | ||
| Calories from fat | 122.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.56g | 13% | |
|---|---|---|---|
| Cholesterol | 39.24mg | 8% | |
| Sodium | 81.03mg | 2% | |
| Potassium | 125.41mg | 2% | |
| Total Carbs | 3.11g | 1% | |
| Sugars | 0.3g | 1% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 2.26g | 3% | |
| Vitamin C | 2.6mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 1% | |
| Calcium | 72.4mg | 5% | |
* 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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