Directions:
- Heat a medium stock pot over medium-high heat. Add the olive oil to lightly coat the bottom of the pan. Add the onion, celery, and asparagus. Cook until the asparagus is bright green, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bay leaf, thyme and potatoes. Add enough of the stock to cover the vegetables.
- Bring to a boil. Reduce the heat and simmer until the potatoes are soft, 20 to 25 minutes. Add the nutmeg, salt and pepper. Remove the bay leaf.
- Carefully ladle the soup into a blender and process until pureed and smooth. Strain through a fine mesh strainer or colander lined with cheese cloth to remove any asparagus strings. Return the strained soup to a pan over low heat. Taste and adjust the seasoning with additional salt, pepper, and nutmeg, if desired. (Add a little more stock or water to give the soup a more creamy consistency if it seems too thick.).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 663.04 Kcal (2776 kJ) | ||
| Calories from fat | 17.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.94g | 3% | |
|---|---|---|---|
| Sodium | 25221.19mg | 1051% | |
| Potassium | 449.6mg | 10% | |
| Total Carbs | 131.23g | 44% | |
| Sugars | 4.67g | 19% | |
| Dietary Fiber | 4.33g | 17% | |
| Protein | 3.39g | 7% | |
| Vitamin C | 7.5mg | 13% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 2.5mg | 14% | |
| Calcium | 49.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 195.92 Kcal (820 kJ) | ||
| Calories from fat | 5.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.57g | 3% | |
|---|---|---|---|
| Sodium | 7452.51mg | 1051% | |
| Potassium | 132.85mg | 10% | |
| Total Carbs | 38.78g | 44% | |
| Sugars | 1.38g | 19% | |
| Dietary Fiber | 1.28g | 17% | |
| Protein | 1g | 7% | |
| Vitamin C | 2.2mg | 13% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 0.7mg | 14% | |
| Calcium | 14.7mg | 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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