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(Web Exclusive) Round 2 Recipe: Cream of Asparagus Soup (Sandra Lee)

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(Web Exclusive) Round 2 Recipe: Cream of Asparagus Soup (Sandra Lee)
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Ingredients
21
Count
Nutrition
562
Calories
Total time
17
Minutes
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Ingredients:

Directions:

  1. Click here to see how she does it.
  2. Add the oil to a medium pot and heat over medium heat. Add onions and asparagus stems and saute for 5 minutes. Stir in the milk and parsley and bring to a boil. Reduce heat to low and let simmer for 5 more minutes. *Carefully pour into a blender and puree, or puree using a hand blender. Pour back into pot through a fine mesh strainer and return the pot to medium heat. Whisk in the potato soup and the sour cream, and season with salt and pepper. Bring to a simmer, then remove from the heat and serve.
  3. When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
  4. Asparagus and Tomato Tart:
  5. Preheat oven to 375 degrees F.
  6. Place the frozen pie crust onto a baking sheet. Prick the bottom of the crust with a fork and bake for 10 minutes.
  7. Saute the bacon in a skillet over medium heat until crisp. Remove bacon and drain on a paper towel. Add onion and asparagus tips to the skillet with the bacon fat and saute until tender, approximately 5 minutes.
  8. In a large bowl whisk together ricotta, milk and eggs. Add parsley, half the tomatoes and season with salt and pepper. Add asparagus and onion mixture and combine well. Pour egg mixture into the prepared crust.
  9. Bake in the preheated oven for 40 to 45 minutes or until filling has set and the tart is lightly browned on top. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature.
  10. In a small bowl, toss the remaining tomatoes with the basil, balsamic vinegar and season with a pinch of salt and pepper. Serve as garnish for tart.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 562.25 Kcal (2354 kJ)
Calories from fat 335.15 Kcal
% Daily Value*
Total Fat 37.24g 57%
Cholesterol 115.43mg 38%
Sodium 1201.89mg 50%
Potassium 523.32mg 11%
Total Carbs 39.97g 13%
Sugars 10.03g 40%
Dietary Fiber 2.44g 10%
Protein 16.72g 33%
Vitamin C 6.1mg 10%
Iron 2.1mg 12%
Calcium 284.3mg 28%
Amount Per 100 g
Calories 141.83 Kcal (594 kJ)
Calories from fat 84.55 Kcal
% Daily Value*
Total Fat 9.39g 57%
Cholesterol 29.12mg 38%
Sodium 303.19mg 50%
Potassium 132.01mg 11%
Total Carbs 10.08g 13%
Sugars 2.53g 40%
Dietary Fiber 0.62g 10%
Protein 4.22g 33%
Vitamin C 1.5mg 10%
Iron 0.5mg 12%
Calcium 71.7mg 28%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13.9
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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