Directions:
- In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside.
- In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk.
- Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.1 Kcal (658 kJ) | ||
| Calories from fat | 80.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.95g | 14% | |
|---|---|---|---|
| Cholesterol | 26.55mg | 9% | |
| Sodium | 657.4mg | 27% | |
| Potassium | 428.53mg | 9% | |
| Total Carbs | 14.51g | 5% | |
| Sugars | 6.17g | 25% | |
| Dietary Fiber | 2.8g | 11% | |
| Protein | 5.92g | 12% | |
| Vitamin C | 9.5mg | 16% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.3mg | 13% | |
| Calcium | 150.5mg | 15% | |
| Amount Per 100 g | |||
| Calories | 64.31 Kcal (269 kJ) | ||
| Calories from fat | 32.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.67g | 14% | |
|---|---|---|---|
| Cholesterol | 10.87mg | 9% | |
| Sodium | 269.09mg | 27% | |
| Potassium | 175.41mg | 9% | |
| Total Carbs | 5.94g | 5% | |
| Sugars | 2.53g | 25% | |
| Dietary Fiber | 1.15g | 11% | |
| Protein | 2.42g | 12% | |
| Vitamin C | 3.9mg | 16% | |
| Iron | 0.9mg | 13% | |
| Calcium | 61.6mg | 15% | |
* 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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