Directions:
- Wash asparagus, remove tips and any hard (woody) stem at the base.
- Simmer the tips in a small sauce pan using just enough milk to cover them.
- Simmer approximately 5 minutes until tender, set aside and keep warm.
- Cut tender stalks into 2 piecesand place in a medium sauce pan.
- Add stock, onion and celery; simmer covered for 30 minutes.
- Remove from heat and liquify in a blender in small batches.
- Melt butter in a small sauce pan, whisk in flour, stiring constantly to avoid burning.
- Slowly stir in the cream.
- Add the cream mixture to the asparagus stock and heat to thicken.
- Add asparagus tips discarding the milk.
- Season with salt, paprika and white peper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 224.04 Kcal (938 kJ) | ||
| Calories from fat | 140.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.62g | 24% | |
|---|---|---|---|
| Cholesterol | 43.75mg | 15% | |
| Sodium | 1472.73mg | 61% | |
| Potassium | 609.9mg | 13% | |
| Total Carbs | 14.02g | 5% | |
| Sugars | 3.69g | 15% | |
| Dietary Fiber | 3.5g | 14% | |
| Protein | 4.25g | 8% | |
| Vitamin C | 32.7mg | 55% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.7mg | 15% | |
| Calcium | 107.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 41.45 Kcal (174 kJ) | ||
| Calories from fat | 26.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.89g | 24% | |
|---|---|---|---|
| Cholesterol | 8.09mg | 15% | |
| Sodium | 272.44mg | 61% | |
| Potassium | 112.83mg | 13% | |
| Total Carbs | 2.59g | 5% | |
| Sugars | 0.68g | 15% | |
| Dietary Fiber | 0.65g | 14% | |
| Protein | 0.79g | 8% | |
| Vitamin C | 6.1mg | 55% | |
| Iron | 0.5mg | 15% | |
| Calcium | 19.9mg | 11% | |
* 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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