Directions:
- Preheat oven to 450*F.
- Trim root ends from green onions.
- Cut white parts into 1-inch lengths.
- Cut green tops into 1-inch lengths and reserve.
- Place the white parts, asparagus, and onion wedges in an even layer in a shallow large roasting pan.
- Drizzle vegetables with olive oil.
- Roast, uncovered, for 15 to 20 minutes or until vegetables are charred and tender.
- Place half of the roasted vegetables in a food processor or blender.
- Add half a can of broth.
- Cover; process or blend until smooth.
- Transfer to a large saucepan.
- Repeat with remaining asparagus, onion wedges, and half a can broth.
- Stir in remaining can of broth, salt, and pepper.
- Heat through.
- Stir in half-and-half and snipped fresh dill.
- To serve, ladle soup into bowls.
- Top with reserved green sections of onoion and dill sprigs.
- Makes 6 servings.
- Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 99.31 Kcal (416 kJ) | ||
| Calories from fat | 63.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.09g | 11% | |
|---|---|---|---|
| Cholesterol | 7.46mg | 2% | |
| Sodium | 143.43mg | 6% | |
| Potassium | 297.9mg | 6% | |
| Total Carbs | 7.3g | 2% | |
| Sugars | 3.2g | 13% | |
| Dietary Fiber | 2.74g | 11% | |
| Protein | 3.11g | 6% | |
| Vitamin C | 9.5mg | 16% | |
| Iron | 2.3mg | 13% | |
| Calcium | 55.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 58.27 Kcal (244 kJ) | ||
| Calories from fat | 37.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.16g | 11% | |
|---|---|---|---|
| Cholesterol | 4.38mg | 2% | |
| Sodium | 84.16mg | 6% | |
| Potassium | 174.79mg | 6% | |
| Total Carbs | 4.28g | 2% | |
| Sugars | 1.88g | 13% | |
| Dietary Fiber | 1.61g | 11% | |
| Protein | 1.82g | 6% | |
| Vitamin C | 5.6mg | 16% | |
| Iron | 1.4mg | 13% | |
| Calcium | 32.8mg | 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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