Directions:
- In a large saucepan over medium high heat, combine the carrots, onions, potato, soups, asparagus, broth, bouillon cubes, bay leaf, thyme, ground black pepper and margarine. Stir all together, bring to a boil, reduce heat to medium low and let simmer until all vegetables are tender.
- Transfer to a blender or food processor in small batches and puree until smooth. (Note: This soup is meant to be totally smooth, so puree until there is no sign of visible vegetable pieces.)
- Next, combine with the cream and mix all together until smooth and well blended. Return all to the saucepan and warm soup over medium low heat. (Note: Do not boil.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.48 Kcal (844 kJ) | ||
| Calories from fat | 164.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.32g | 28% | |
|---|---|---|---|
| Cholesterol | 61.96mg | 21% | |
| Sodium | 319.8mg | 13% | |
| Potassium | 184.75mg | 4% | |
| Total Carbs | 8.44g | 3% | |
| Sugars | 2.25g | 9% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 1.95g | 4% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.4mg | 2% | |
| Calcium | 49.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 184.51 Kcal (773 kJ) | ||
| Calories from fat | 150.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.77g | 28% | |
|---|---|---|---|
| Cholesterol | 56.74mg | 21% | |
| Sodium | 292.87mg | 13% | |
| Potassium | 169.19mg | 4% | |
| Total Carbs | 7.73g | 3% | |
| Sugars | 2.06g | 9% | |
| Dietary Fiber | 1.29g | 6% | |
| Protein | 1.78g | 4% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 0.3mg | 2% | |
| Calcium | 45.2mg | 5% | |
* 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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