Cream Of Asparagus Soup Recipe

Summary

Preparation Time15 MinCooking Time20 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageServings2
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Butter2 Tablespoon
 Onion1 Medium, finely chopped
 Flour2 Tablespoon
 Chicken stock1 Quart
 Salt1⁄2 Teaspoon
 White pepper1⁄8 Teaspoon
 Celery salt1⁄2 Teaspoon
 Nutmeg1⁄4 Teaspoon
 Fresh asparagus1 Pound, chopped / broken up if fresh
 Milk1 Cup (16 tbs)
 Plain yoghurt1⁄2 Cup (8 tbs)
 Lemon juice1 Tablespoon

Nutrition Facts

Serving size

Calories 523 Calories from Fat 212

% Daily Value*

Total Fat 24 g36.8%

Saturated Fat 11.7 g58.3%

Trans Fat 0 g

Cholesterol 57.7 mg

Sodium 1571.1 mg65.5%

Total Carbohydrates 55 g18.4%

Dietary Fiber 7.2 g28.6%

Sugars 22.5 g

Protein 26 g52.4%

Vitamin A 44.5% Vitamin C 41.3%

Calcium 22.9% Iron 38.1%

*Based on a 2000 Calorie diet

Directions

In a 3 quart (3 L) microproof casserole, cook butter and onions 2 1/2 minutes on HIGH.
Add flour and stir well.
Add chicken stock gradually, stirring well, then seasonings and asparagus.
Cook on HIGH to boil, about 10 minutes, then reduce power level to simmer for an additional 10 minutes, or until asparagus is tender.
Puree soup in blender or food processor.
Stir in milk, yoghurt and lemon juice just before serving.
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