Directions:
- Wash asparagus and trim away outside of woody stalks.
- Cut stalks into 1-inch pieces.
- Melt margarine in a large saucepan over medium heat; saute asparagus, onion, and potatoes until onion is translucent.
- Add chicken broth and water,and bring to a boil.
- Turn down the heat and simmer until vegetables are tender, about 20 minutes Place in blender and blend until vegetables are are pureed.
- Return to saucepan over low heat.
- Stir in white pepper, nutmeg, cream or half-and-half, and lemon juice.
- Heat a few minutes longer, but do not allow soup to boil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 179.23 Kcal (750 kJ) | ||
| Calories from fat | 59.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.58g | 10% | |
|---|---|---|---|
| Cholesterol | 4.48mg | 1% | |
| Sodium | 160.9mg | 7% | |
| Potassium | 637.58mg | 14% | |
| Total Carbs | 25.98g | 9% | |
| Sugars | 3.56g | 14% | |
| Dietary Fiber | 3.97g | 16% | |
| Protein | 6.16g | 12% | |
| Vitamin C | 19.8mg | 33% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3.2mg | 18% | |
| Calcium | 60.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 65.69 Kcal (275 kJ) | ||
| Calories from fat | 21.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.41g | 10% | |
|---|---|---|---|
| Cholesterol | 1.64mg | 1% | |
| Sodium | 58.97mg | 7% | |
| Potassium | 233.68mg | 14% | |
| Total Carbs | 9.52g | 9% | |
| Sugars | 1.31g | 14% | |
| Dietary Fiber | 1.45g | 16% | |
| Protein | 2.26g | 12% | |
| Vitamin C | 7.3mg | 33% | |
| Iron | 1.2mg | 18% | |
| Calcium | 22mg | 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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