Creamed Asparagus Soup
|Asparagus/2 packages frozen asparagus||2 Bunch (200 gm)|
|Chopped scallions||1 Bunch (100 gm)|
|Chopped garlic||2 Clove (10 gm)|
|Lemon juice||1 Teaspoon|
|Oil/Melted fat||3 Tablespoon|
|Flour||1⁄4 Cup (4 tbs)|
|Water||2 Cup (32 tbs)|
|Light cream||3⁄4 Cup (12 tbs)|
|Chopped parsley||1 Tablespoon|
Slice all but 10 asparagus tips and add with scallions , garlic, lemon juice and seasonings to melted fat.
Cook very slowly until mushy.
Remove from fire and add flour, stirring to keep smooth.
Add water slowly.
Cook until it reaches boiling point.
Simmer 10 minutes, stirring constantly.
Force through a strainer and return to pan.
Add egg yolk mixed with cream.
Add asparagus tips which have been cooked in salted water.
Reheat, but do not boil and serve garnished with parsley.
Serving size: Complete recipe
Calories 1179 Calories from Fat 931
% Daily Value*
Total Fat 106 g162.4%
Saturated Fat 42.3 g211.4%
Trans Fat 0 g
Cholesterol 384.9 mg128.3%
Sodium 495.5 mg20.6%
Total Carbohydrates 50 g16.6%
Dietary Fiber 8.4 g33.6%
Sugars 6.8 g
Protein 17 g33.8%
Vitamin A 116.3% Vitamin C 94.1%
Calcium 30.8% Iron 48.8%
*Based on a 2000 Calorie diet