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Creamy Asparagus Soup Recipe
|Fresh asparagus||1 Pound|
|Sour cream/Plain yogurt||5 Tablespoon|
Calories 201 Calories from Fat 127
% Daily Value*
Total Fat 14 g22%
Saturated Fat 7.9 g39.4%
Trans Fat 0 g
Cholesterol 211.8 mg
Sodium 45.9 mg1.9%
Total Carbohydrates 14 g4.8%
Dietary Fiber 2.4 g9.5%
Sugars 6.8 g
Protein 6 g11.4%
Vitamin A 27.8% Vitamin C 10.9%
Calcium 9.3% Iron 15.9%
*Based on a 2000 Calorie diet
Break into small pieces, about 1 inch long.
Cook in boiling salted water until just tender.
Reserve the tips, and blend the remaining asparagus to a puree with 2 1/2 pints of the cooking liquid and the butter in a blender.
Return the pureed soup to the saucepan and stir in the cream and sour cream.
Heat gently for 5 minutes.
Beat the egg yolks in a bowl and gradually add 3 spoonsful of the hot soup.
Stir the egg mixture into the remaining soup and heat.
Do not allow to boil.
Add the reserved asparagus tips and serve.