Directions:
- Coarsely chop your asparagus and onion.
- In a saute pot, add olive oil, garlic, asparagus and onion and saute until tender. Once tender, add chicken stock and oregano. Let simmer for one hour on medium-low heat.
- After one hour, add tea for 10 minutes. If you do not have a tea bag, you can always use cheese cloth or a paper towel, tightly wrapped (so the tea does not get into the soup). Remove after 10 minutes and discard.
- Put all ingredients into a blender and blend until desired consistency.
- Place blender contents back into the saute pot and add whipping cream, salt and ground mustard. Stir and serve!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.71 Kcal (744 kJ) | ||
| Calories from fat | 109.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.12g | 19% | |
|---|---|---|---|
| Cholesterol | 17.08mg | 6% | |
| Sodium | 1402.12mg | 58% | |
| Potassium | 283.53mg | 6% | |
| Total Carbs | 11.04g | 4% | |
| Sugars | 5.09g | 20% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 7.34g | 15% | |
| Vitamin C | 1.4mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 25.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 67.58 Kcal (283 kJ) | ||
| Calories from fat | 41.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.61g | 19% | |
|---|---|---|---|
| Cholesterol | 6.49mg | 6% | |
| Sodium | 533.2mg | 58% | |
| Potassium | 107.82mg | 6% | |
| Total Carbs | 4.2g | 4% | |
| Sugars | 1.93g | 20% | |
| Dietary Fiber | 0.23g | 2% | |
| Protein | 2.79g | 15% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 0.1mg | 2% | |
| Calcium | 9.7mg | 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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