Directions:
- In a 4 qt dutch oven: Add Asparagus, Butter, onion, pepper, tarragon, celery seed, mustard seed, and chicken base. Simmer together until onion is tender.
- Mash ingredients together with potato masher or put though food processor. Return to heat add water and Evaporated milk.
- Using reserved water (1/4 cup) stir in flour until blended and smooth. Stir into soup mixture simmer until slightly thickened. About 15 minutes. Soup will not be extremely thick.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 131.94 Kcal (552 kJ) | ||
| Calories from fat | 82.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.18g | 14% | |
|---|---|---|---|
| Cholesterol | 21.63mg | 7% | |
| Sodium | 792.91mg | 33% | |
| Potassium | 119.61mg | 3% | |
| Total Carbs | 11.16g | 4% | |
| Sugars | 1.31g | 5% | |
| Dietary Fiber | 1.44g | 6% | |
| Protein | 2.48g | 5% | |
| Vitamin C | 2.2mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.8mg | 4% | |
| Calcium | 83.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 73.08 Kcal (306 kJ) | ||
| Calories from fat | 45.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.09g | 14% | |
|---|---|---|---|
| Cholesterol | 11.98mg | 7% | |
| Sodium | 439.22mg | 33% | |
| Potassium | 66.26mg | 3% | |
| Total Carbs | 6.18g | 4% | |
| Sugars | 0.72g | 5% | |
| Dietary Fiber | 0.8g | 6% | |
| Protein | 1.37g | 5% | |
| Vitamin C | 1.2mg | 4% | |
| Iron | 0.4mg | 4% | |
| Calcium | 46.3mg | 8% | |
* 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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