Creamy Asparagus Soup
|Potato||1 Medium, peeled and diced|
|Onion||1 Medium, chopped|
|Green onions||5 , chopped|
|Carrot||1 Medium, chopped|
|Celery rib||1 , chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Canned chicken broth||49 1⁄2 Ounce (1 Can)|
|Fresh asparagus||1 Pound, trimmed and cut into 2-inch pieces|
|Half and half||1⁄2 Cup (8 tbs)|
|Bacon strips||2 , cooked and crumbled|
|Sour cream||1 Tablespoon (For Garnish)|
In a Dutch oven or soup kettle, saute potato, onions, carrot and celery in butter until onions and celery are tender.
Stir in flour, salt and pepper until blended.
Gradually add broth.
Bring to a boil; cook and stir for 2 minutes.
Add asparagus; reduce heat.
Cover and simmer for 20-25 minutes or until vegetables are tender.
Cool to lukewarm.
In a blender, puree vegetable mixture in small batches until smooth.
Pour into a large bowl; stir in cream and sour cream until smooth.
Serve warm, or cover and refrigerate for at least 2 hours and serve chilled.
Garnish with bacon, sour cream and asparagus tips if desired.
Calories 338 Calories from Fat 173
% Daily Value*
Total Fat 20 g30.1%
Saturated Fat 11.1 g55.7%
Trans Fat 0 g
Cholesterol 44.9 mg15%
Sodium 700.6 mg29.2%
Total Carbohydrates 32 g10.5%
Dietary Fiber 5.5 g22.2%
Sugars 6.5 g
Protein 14 g27.9%
Vitamin A 90.6% Vitamin C 45.1%
Calcium 11.7% Iron 24.2%
*Based on a 2000 Calorie diet