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Super Cream Of Asparagus Soup

Western.Chefs's picture
  Butter/Margarine 4 Tablespoon
  Onion 1 Medium, chopped
  Asparagus 3 Cup (48 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  White pepper 1⁄8 Teaspoon
  Canned chicken broth 14 1⁄2 Ounce (1 Can)
  Half and half 1 Cup (16 tbs)

1. In 3-quart saucepan over medium heat, in hot butter or margarine, cook onion until tender, stirring. Add asparagus; cook 1 minute.
2. Stir in flour, salt, and pepper until blended. Gradually stir in broth; cook, stirring constantly, until thickened. Reduce heat to low; cover and simmer 5 to 10 minutes, until asparagus is just tender. Stir in half-and-half.
3. Spoon half of asparagus mixture into blender; cover (with center part of blender cover removed) and blend at low speed until smooth. Pour mixture into bowl. Repeat with remaining asparagus mixture.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1089 Calories from Fat 703

% Daily Value*

Total Fat 80 g123%

Saturated Fat 49.2 g245.9%

Trans Fat 0 g

Cholesterol 218.6 mg72.9%

Sodium 730.6 mg30.4%

Total Carbohydrates 75 g25%

Dietary Fiber 13 g51.8%

Sugars 17.3 g

Protein 30 g60.6%

Vitamin A 108% Vitamin C 66.8%

Calcium 43.5% Iron 64.6%

*Based on a 2000 Calorie diet

Super Cream Of Asparagus Soup Recipe