Asparagus Velvet Soup Recipe

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Asparagus Velvet Soup
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Ingredients:

Directions:

  1. Trim asparagus by snapping tough ends off.
  2. Use only thin fresh asparagus.
  3. Bring wine and water to a simmer, add asparagus.
  4. Cook, covered 5 minutes or until tender.
  5. Drain asparagus liquid into food processor.
  6. Cut tips off asparagus at and angle and reserve.
  7. Cut the remaining spears into 1 inch pieces and puree in processor along with the liquid.
  8. In saucepan, melt butter over medium heat.
  9. Whisk in flour and cook 2 minutes.
  10. Whisk in vegetable stock and bring liquid to a bubble.
  11. Whisk in asparagus stock and return to a bubble.
  12. Season soup and stir in cream.
  13. Cook to thicken slightly.
  14. Serve in bowls topped with reserved asparagus tips and tarragon or chives.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 482.6 Kcal (2021 kJ)
Calories from fat 102.55 Kcal
% Daily Value*
Total Fat 11.39g 18%
Cholesterol 31.92mg 11%
Sodium 14056.66mg 586%
Potassium 221.48mg 5%
Total Carbs 72.79g 24%
Sugars 1.89g 8%
Dietary Fiber 2.15g 9%
Protein 2.67g 5%
Vitamin C 5.2mg 9%
Vitamin A 0.1mg 2%
Iron 2mg 11%
Calcium 55.8mg 6%
Amount Per 100 g
Calories 187.29 Kcal (784 kJ)
Calories from fat 39.8 Kcal
% Daily Value*
Total Fat 4.42g 18%
Cholesterol 12.39mg 11%
Sodium 5455.19mg 586%
Potassium 85.95mg 5%
Total Carbs 28.25g 24%
Sugars 0.73g 8%
Dietary Fiber 0.83g 9%
Protein 1.03g 5%
Vitamin C 2mg 9%
Iron 0.8mg 11%
Calcium 21.7mg 6%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.2
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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