Directions:
- In a 4-quart pan, melt butter.
- Add onion and cook just until soft and golden; do not brown.
- Add chicken stock and bring to a boil.
- Meanwhile, cut 3 inches of tips off asparagus and set aside.
- In food processor or blender or by hand, slice remaining asparagus into 1/4-inch pieces.
- Drop pieces into boiling broth. Cover and simmer until very soft, about 30 minutes.
- Cool for 10 minutes, and then puree soup in blender or processor.
- Return soup to pan.
- Add asparagus tips and simmer until just tender, about 5 minutes.
- Stir in cream.
- Season with salt and pepper and a drop or two of lemon juice.
- Serve warm or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.74 Kcal (669 kJ) | ||
| Calories from fat | 90.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.02g | 15% | |
|---|---|---|---|
| Cholesterol | 23.02mg | 8% | |
| Sodium | 527.26mg | 22% | |
| Potassium | 269.62mg | 6% | |
| Total Carbs | 12.11g | 4% | |
| Sugars | 5.75g | 23% | |
| Dietary Fiber | 1.29g | 5% | |
| Protein | 6g | 12% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 28.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 66.06 Kcal (277 kJ) | ||
| Calories from fat | 37.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.14g | 15% | |
|---|---|---|---|
| Cholesterol | 9.52mg | 8% | |
| Sodium | 218.05mg | 22% | |
| Potassium | 111.5mg | 6% | |
| Total Carbs | 5.01g | 4% | |
| Sugars | 2.38g | 23% | |
| Dietary Fiber | 0.53g | 5% | |
| Protein | 2.48g | 12% | |
| Vitamin C | 1.9mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.9mg | 3% | |
* 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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