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Asparagus Soup

Veggie.Lover's picture
Ingredients
  Asparagus tips 1 Can (10 oz)
  Potatoes 2 Large
  Parsnip 250 Gram
  Cucumber 250 Gram
  Water 4 Cup (64 tbs)
  Milk 2 Cup (32 tbs)
  Butter 3 Tablespoon
  Cornflour 3 Tablespoon
  Cream/Top of milk 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Empty the can of asparagus in a bowl.
Cut off asparagus tips and set aside.
Peel potatoes and cucumber; cut all the vegetables in small pieces.
Melt butter in a pan and fry vegetables.
Let it cook on low heat for a minute.
Add water.
Cover and cook till vegetables are tender.
Remove from heat.
Add asparagus sticks and liquid from the can.
Liquidise the vegetables and pass through a sieve.
Combine milk and cornflour and add it to the strained soup.
Add salt and pepper.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Asparagus

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4.15294
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1934 Calories from Fat 514

% Daily Value*

Total Fat 57 g88.1%

Saturated Fat 36.1 g180.6%

Trans Fat 0 g

Cholesterol 150.1 mg50%

Sodium 870.5 mg36.3%

Total Carbohydrates 330 g110.2%

Dietary Fiber 33 g132.2%

Sugars 90.9 g

Protein 42 g84.2%

Vitamin A 84.2% Vitamin C 305.3%

Calcium 103.8% Iron 73.7%

*Based on a 2000 Calorie diet

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Asparagus Soup Recipe