Directions:
- Rinse asparagus and snap off and discard tough ends. Coarsely chop asparagus.
- In a 4- to 5-quart pan over medium heat, stir olive oil and shallots until shallots are limp, about 3 minutes. Add asparagus, 1 1/2 tablespoons tarragon, vegetable broth, and 2 cups water. Bring to boiling over high heat and cook until asparagus is tender-crisp when pierced, about 3 minutes longer.
- Meanwhile, whip cream until it holds soft peaks.
- In a blender, purée soup until smooth, a portion at a time. Season to taste with salt.
- Return soup to pan and stir over high heat until steaming. Ladle into bowls, and sprinkle with remaining tarragon.
- Add an equal portion of whipped cream to each bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 366.63 Kcal (1535 kJ) | ||
| Calories from fat | 173.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.25g | 30% | |
|---|---|---|---|
| Cholesterol | 33.58mg | 11% | |
| Sodium | 177.95mg | 7% | |
| Potassium | 1744.28mg | 37% | |
| Total Carbs | 40.72g | 14% | |
| Sugars | 17.37g | 69% | |
| Dietary Fiber | 15.47g | 62% | |
| Protein | 17.21g | 34% | |
| Vitamin C | 47.6mg | 79% | |
| Iron | 16mg | 89% | |
| Calcium | 264.2mg | 26% | |
| Amount Per 100 g | |||
| Calories | 46.23 Kcal (194 kJ) | ||
| Calories from fat | 21.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.43g | 30% | |
|---|---|---|---|
| Cholesterol | 4.24mg | 11% | |
| Sodium | 22.44mg | 7% | |
| Potassium | 219.97mg | 37% | |
| Total Carbs | 5.14g | 14% | |
| Sugars | 2.19g | 69% | |
| Dietary Fiber | 1.95g | 62% | |
| Protein | 2.17g | 34% | |
| Vitamin C | 6mg | 79% | |
| Iron | 2mg | 89% | |
| Calcium | 33.3mg | 26% | |
* 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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