Directions:
- In a large saucepan, saute onion in oil until tender. Add the broth, asparagus and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until asparagus is tender. Cool for 10 minutes.
- In a blender or food processor, puree the asparagus mixture, a third at a time; set aside.
- In a Dutch oven or soup kettle, melt butter; stir in flour, salt and pepper until smooth. Cook and stir for 2 minutes or until golden. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the pureed asparagus and lemon juice and heat through. Sprinkle with cheese if desired. Yield: 8 servings (about 2 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 271.59 Kcal (1137 kJ) | ||
| Calories from fat | 165.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.34g | 28% | |
|---|---|---|---|
| Cholesterol | 48.83mg | 16% | |
| Sodium | 212.54mg | 9% | |
| Potassium | 428.75mg | 9% | |
| Total Carbs | 22.31g | 7% | |
| Sugars | 3.26g | 13% | |
| Dietary Fiber | 3.05g | 12% | |
| Protein | 6.74g | 13% | |
| Vitamin C | 11mg | 18% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.8mg | 16% | |
| Calcium | 134.4mg | 13% | |
| Amount Per 100 g | |||
| Calories | 96.33 Kcal (403 kJ) | ||
| Calories from fat | 58.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.5g | 28% | |
|---|---|---|---|
| Cholesterol | 17.32mg | 16% | |
| Sodium | 75.38mg | 9% | |
| Potassium | 152.07mg | 9% | |
| Total Carbs | 7.91g | 7% | |
| Sugars | 1.16g | 13% | |
| Dietary Fiber | 1.08g | 12% | |
| Protein | 2.39g | 13% | |
| Vitamin C | 3.9mg | 18% | |
| Iron | 1mg | 16% | |
| Calcium | 47.7mg | 13% | |
* 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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