Directions:
- In a Dutch oven or soup kettle, saute potato, onions, carrot and celery in butter until onions and celery are tender. Stir in flour, salt and pepper until blended. gradually add broth. bring to a boil; cook and stir for 2 minutes.
- Add asparagus; reduce heat. Cover and simmer for 20-25 minutes or until vegetables are tender. Cool to lukewarm.
- In a blender, puree vegetable mixture in small batches until smooth. Pour into a large bowl; stir in cream and sour cream until smooth.
- Serve warm, or cover and refrigerate for at least 2 hours and served chilled. Garnish with bacon, sour cream and asparagus tips if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.28 Kcal (1031 kJ) | ||
| Calories from fat | 123.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.69g | 21% | |
|---|---|---|---|
| Cholesterol | 42.18mg | 14% | |
| Sodium | 805mg | 34% | |
| Potassium | 360.17mg | 8% | |
| Total Carbs | 21.71g | 7% | |
| Sugars | 3.25g | 13% | |
| Dietary Fiber | 2.45g | 10% | |
| Protein | 9.65g | 19% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.8mg | 10% | |
| Calcium | 56.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 134.86 Kcal (565 kJ) | ||
| Calories from fat | 67.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.5g | 21% | |
|---|---|---|---|
| Cholesterol | 23.1mg | 14% | |
| Sodium | 440.8mg | 34% | |
| Potassium | 197.22mg | 8% | |
| Total Carbs | 11.89g | 7% | |
| Sugars | 1.78g | 13% | |
| Dietary Fiber | 1.34g | 10% | |
| Protein | 5.28g | 19% | |
| Vitamin C | 3.7mg | 11% | |
| Vitamin A | 0.2mg | 10% | |
| Iron | 1mg | 10% | |
| Calcium | 30.9mg | 6% | |
* 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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