Directions:
- In a large saucepan, saute onion and garlic in oil until tender. Stir in the broth, parsley, carrot, basil, tarragon, salt, pepper and cayenne. Cut asparagus into 1-in. pieces; set tips aside. Add asparagus pieces to saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Cool slightly.
- Puree soup in batches in a blender. Return to the saucepan. Stir in asparagus tips; cook for 5 minutes or until crisp-tender. Garnish with sour cream and tomatoes if desired. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 95.89 Kcal (401 kJ) | ||
| Calories from fat | 64.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.21g | 11% | |
|---|---|---|---|
| Sodium | 365.97mg | 15% | |
| Potassium | 244.87mg | 5% | |
| Total Carbs | 7.15g | 2% | |
| Sugars | 2.57g | 10% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 1.42g | 3% | |
| Vitamin C | 27.7mg | 46% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.1mg | 6% | |
| Calcium | 46mg | 5% | |
| Amount Per 100 g | |||
| Calories | 93.88 Kcal (393 kJ) | ||
| Calories from fat | 63.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.06g | 11% | |
|---|---|---|---|
| Sodium | 358.29mg | 15% | |
| Potassium | 239.73mg | 5% | |
| Total Carbs | 7g | 2% | |
| Sugars | 2.52g | 10% | |
| Dietary Fiber | 1.96g | 8% | |
| Protein | 1.39g | 3% | |
| Vitamin C | 27.1mg | 46% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.1mg | 6% | |
| Calcium | 45.1mg | 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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