Creamy Asparagus Soup
|Fresh asparagus||1 Pound|
|Sour cream/Plain yogurt||5 Tablespoon|
Peel the asparagus and trim off the woody ends.
Break into small pieces, about 1 inch long.
Cook in boiling salted water until just tender.
Reserve the tips, and blend the remaining asparagus to a puree with 2 1/2 pints of the cooking liquid and the butter in a blender.
Return the pureed soup to the saucepan and stir in the cream and sour cream.
Heat gently for 5 minutes.
Beat the egg yolks in a bowl and gradually add 3 spoonsful of the hot soup.
Stir the egg mixture into the remaining soup and heat.
Do not allow to boil.
Add the reserved asparagus tips and serve.
Calories 201 Calories from Fat 127
% Daily Value*
Total Fat 14 g22%
Saturated Fat 7.9 g39.4%
Trans Fat 0 g
Cholesterol 211.8 mg70.6%
Sodium 45.9 mg1.9%
Total Carbohydrates 14 g4.8%
Dietary Fiber 2.4 g9.5%
Sugars 6.8 g
Protein 6 g11.4%
Vitamin A 27.8% Vitamin C 10.9%
Calcium 9.3% Iron 15.9%
*Based on a 2000 Calorie diet