Fresh Asparagus Soup Recipe

Fresh Asparagus Soup is an amazingly delicious and easy to prepare appetizer recipe. Try it for once; you wont wish to try any other appetizer for your coming parties!

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Fresh asparagus2 Pound
 Chicken broth5 Cup (80 tbs) (Homemade Or Canned)
 Scallions4 , chopped
 Russet potatoes2 Medium, peeled and cut into 1/2-inch cubes
 Seasoned salt1⁄4 Teaspoon
 Freshly ground pepper1⁄4 Teaspoon
 Sour cream/Plain yogurt1⁄2 Cup (8 tbs) (Garnish)
 Chopped fresh tomatoes1⁄2 Cup (8 tbs) (Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 729 Calories from Fat 213

% Daily Value*

Total Fat 24 g37.5%

Saturated Fat 13.7 g68.6%

Trans Fat 0 g

Cholesterol 59.8 mg

Sodium 3544.4 mg147.7%

Total Carbohydrates 108 g35.9%

Dietary Fiber 25.9 g103.5%

Sugars 32 g

Protein 36 g72%

Vitamin A 177.5% Vitamin C 152.8%

Calcium 44% Iron 131.4%

*Based on a 2000 Calorie diet

Directions

1. Break off the woody, fibrous ends of the asparagus spears and discard. Rinse the asparagus spears and cut into 1-inch pieces. Add to a 3 1/2-quart electric slow cooker along with the broth, scallions, and potatoes.
2. Cover and cook on the low heat setting 6 to 7 hours, or until the potatoes are tender. Increase the heat to the high setting.
3. Using a blender or food processor, puree the vegetable solids in batches, with a little of the cooking liquid, until as smooth as possible. Return to the liquid remaining in the slow cooker. Stir in the seasoned salt and pepper. Cover and cook on high 30 minutes longer.
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