Directions:
- Break off tough ends of asparagus and discard.
- Cut tips off asparagus and set aside.
- Cut remainder of asparagus stems into 1 inch pieces.
- In a frying pan, add butter and chopped onions and saute' until onions are translucent, about 5 minutes.
- In a large saucepan, add water, cubed potatoes, asparagus pieces, saute'ed onions and cook until potatoes are tender, about 15 minutes.
- In a food processor or blender, puree' soup in batches and return to saucepan.
- Add chicken soup base, fennel seeds, pepper, salt and asparagus tips and cook on medium heat until tips are soft and start to dissolve, about 10 minutes.
- Adjust seasonings to taste.
- Serve soup hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.57 Kcal (429 kJ) | ||
| Calories from fat | 39.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.42g | 7% | |
|---|---|---|---|
| Cholesterol | 11.45mg | 4% | |
| Sodium | 815.26mg | 34% | |
| Potassium | 315.91mg | 7% | |
| Total Carbs | 13.81g | 5% | |
| Sugars | 4.3g | 17% | |
| Dietary Fiber | 3.26g | 13% | |
| Protein | 2.66g | 5% | |
| Vitamin C | 6.9mg | 11% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 2.2mg | 12% | |
| Calcium | 61.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 32.05 Kcal (134 kJ) | ||
| Calories from fat | 12.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.38g | 7% | |
|---|---|---|---|
| Cholesterol | 3.58mg | 4% | |
| Sodium | 254.75mg | 34% | |
| Potassium | 98.71mg | 7% | |
| Total Carbs | 4.32g | 5% | |
| Sugars | 1.34g | 17% | |
| Dietary Fiber | 1.02g | 13% | |
| Protein | 0.83g | 5% | |
| Vitamin C | 2.1mg | 11% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.7mg | 12% | |
| Calcium | 19.2mg | 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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