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Creamy Asparagus Soup Recipe
|Potato||1 Medium, peeled and diced|
|Onion||1 Medium, chopped|
|Green onions||5 , chopped|
|Carrot||1 Medium, chopped|
|Celery rib||1 , chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Canned chicken broth||49 1⁄2 Ounce (1 Can)|
|Fresh asparagus||1 Pound, trimmed and cut into 2-inch pieces|
|Half and half||1⁄2 Cup (8 tbs)|
|Bacon strips||2 , cooked and crumbled|
|Sour cream||1 Tablespoon (For Garnish)|
Calories 338 Calories from Fat 173
% Daily Value*
Total Fat 20 g30.1%
Saturated Fat 11.1 g55.7%
Trans Fat 0 g
Cholesterol 44.9 mg
Sodium 700.6 mg29.2%
Total Carbohydrates 32 g10.5%
Dietary Fiber 5.5 g22.2%
Sugars 6.5 g
Protein 14 g27.9%
Vitamin A 90.6% Vitamin C 45.1%
Calcium 11.7% Iron 24.2%
*Based on a 2000 Calorie diet
Stir in flour, salt and pepper until blended.
Gradually add broth.
Bring to a boil; cook and stir for 2 minutes.
Add asparagus; reduce heat.
Cover and simmer for 20-25 minutes or until vegetables are tender.
Cool to lukewarm.
In a blender, puree vegetable mixture in small batches until smooth.
Pour into a large bowl; stir in cream and sour cream until smooth.
Serve warm, or cover and refrigerate for at least 2 hours and serve chilled.
Garnish with bacon, sour cream and asparagus tips if desired.