Easy Cream of Asparagus Soup Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Water1⁄2 Cup (8 tbs)
 Uncooked instant rice1⁄2 Cup (8 tbs)
 Chopped onion1⁄4 Cup (4 tbs)
 Chopped celery1⁄4 Cup (4 tbs)
 Frozen asparagus cuts10 Ounce, Defrosted (1 Package)
 Flour2 Tablespoon
 Pepper1 Dash
 Nutmeg1 Dash
 Salt1⁄2 Teaspoon
 Instant chicken bouillon granules1 Teaspoon
 Skim milk1 1⁄2 Cup (24 tbs)
 Paprika1⁄4 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 656 Calories from Fat 14

% Daily Value*

Total Fat 2 g2.5%

Saturated Fat 0.7 g3.5%

Trans Fat 0 g

Cholesterol 7 mg

Sodium 2358 mg98.2%

Total Carbohydrates 134 g44.8%

Dietary Fiber 10.6 g42.3%

Sugars 25.6 g

Protein 30 g60.9%

Vitamin A 59.3% Vitamin C 40.2%

Calcium 56.7% Iron 56.4%

*Based on a 2000 Calorie diet

Directions

Microwave water in small bowl at High 1 1/2 to 2 1/2 minutes, or until boiling.
Add rice.
Let stand, covered, 5 minutes, or until water is absorbed.
In 2-qt casserole combine onion, celery and asparagus.
Cover.
Microwave at High 4 to 6 minutes, or until tender, stirring twice.
Mash asparagus mixture with fork.
Stir in flour, seasonings, rice and milk.
Cover.
Microwave at High 7 to 8 minutes, or until thickened.
Sprinkle with paprika.
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