Directions:
- Snap off tough ends of asparagus. Remove scales from stalks. Chop asparagus.
- Combine asparagus and chicken stock in a large saucepan; bring to a boil. Reduce heat; cover and simmer 6 minutes or until crisp-tender. Remove from heat; set aside.
- Melt butter in a small Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.
- Stir in chicken stock and asparagus. Cook over medium heat until hot. Ladle into individual soup bowls; serve warm or chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 607.84 Kcal (2545 kJ) | ||
| Calories from fat | 251.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.95g | 43% | |
|---|---|---|---|
| Cholesterol | 80.31mg | 27% | |
| Sodium | 1383.19mg | 58% | |
| Potassium | 1829.71mg | 39% | |
| Total Carbs | 61.65g | 21% | |
| Sugars | 30.92g | 124% | |
| Dietary Fiber | 9.61g | 38% | |
| Protein | 32.69g | 65% | |
| Vitamin C | 27.2mg | 45% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 9.3mg | 51% | |
| Calcium | 432.9mg | 43% | |
| Amount Per 100 g | |||
| Calories | 49.65 Kcal (208 kJ) | ||
| Calories from fat | 20.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.28g | 43% | |
|---|---|---|---|
| Cholesterol | 6.56mg | 27% | |
| Sodium | 112.98mg | 58% | |
| Potassium | 149.45mg | 39% | |
| Total Carbs | 5.04g | 21% | |
| Sugars | 2.53g | 124% | |
| Dietary Fiber | 0.79g | 38% | |
| Protein | 2.67g | 65% | |
| Vitamin C | 2.2mg | 45% | |
| Iron | 0.8mg | 51% | |
| Calcium | 35.4mg | 43% | |
* 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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