Directions:
- Cut tips from asparagus spears; set aside. Place stalks in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Strain, reserving 4 cups cooking liquid. Discard stalks.
- In a Dutch oven, saute the potatoes, onion, celery, carrot, parsley and garlic in oil until vegetables are tender. Stir in the broth, salt, 1/4 teaspoon pepper, bay leaf and reserved cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf. Cool slightly.
- In a blender, cover and puree soup in batches until smooth. Return to the pan. Add the chicken, cream, remaining pepper and reserved asparagus tips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until asparagus is tender. Garnish with Parmesan cheese if desired. Yield: 10 servings (about 2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 275.89 Kcal (1155 kJ) | ||
| Calories from fat | 162.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.08g | 28% | |
|---|---|---|---|
| Cholesterol | 38.26mg | 13% | |
| Sodium | 556.58mg | 23% | |
| Potassium | 542.04mg | 12% | |
| Total Carbs | 19.49g | 6% | |
| Sugars | 4.03g | 16% | |
| Dietary Fiber | 3.4g | 14% | |
| Protein | 11.28g | 23% | |
| Vitamin C | 8.9mg | 15% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 2.6mg | 14% | |
| Calcium | 102.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 107.8 Kcal (451 kJ) | ||
| Calories from fat | 63.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.07g | 28% | |
|---|---|---|---|
| Cholesterol | 14.95mg | 13% | |
| Sodium | 217.48mg | 23% | |
| Potassium | 211.8mg | 12% | |
| Total Carbs | 7.62g | 6% | |
| Sugars | 1.57g | 16% | |
| Dietary Fiber | 1.33g | 14% | |
| Protein | 4.41g | 23% | |
| Vitamin C | 3.5mg | 15% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 1mg | 14% | |
| Calcium | 40.2mg | 10% | |
* 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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