Directions:
- In a saucepan, combine asparagus, onion, water, salt, bouillon, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Cool for 5 minutes; stir in milk.
- In a blender or food processor, process the soup in batches until smooth; return to the pan. Stir in cream; heat through. Garnish with croutons. Yield: 4-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.41 Kcal (425 kJ) | ||
| Calories from fat | 50.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.63g | 9% | |
|---|---|---|---|
| Cholesterol | 22.45mg | 7% | |
| Sodium | 748.37mg | 31% | |
| Potassium | 232.22mg | 5% | |
| Total Carbs | 8.88g | 3% | |
| Sugars | 6.18g | 25% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 3.76g | 8% | |
| Vitamin C | 5mg | 8% | |
| Iron | 0.2mg | 1% | |
| Calcium | 141.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 47.64 Kcal (199 kJ) | ||
| Calories from fat | 23.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.64g | 9% | |
|---|---|---|---|
| Cholesterol | 10.55mg | 7% | |
| Sodium | 351.55mg | 31% | |
| Potassium | 109.09mg | 5% | |
| Total Carbs | 4.17g | 3% | |
| Sugars | 2.9g | 25% | |
| Dietary Fiber | 0.44g | 4% | |
| Protein | 1.76g | 8% | |
| Vitamin C | 2.4mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 66.6mg | 14% | |
* 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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