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Cream Of Asparagus Soup

Ingredients
  Canned asparagus/1 fresh bundle asparagus 450 Gram
  Onions 2
  Potatoes 2
  Butter 2 Tablespoon
  Cream 2 Ounce
  Salt To Taste
  Pepper To Taste
Directions

Cut the vegetable into big pieces. If using fresh asparagus, cut them also into big pieces.
Heat the butter in a vessel and fry the onions and potatoes (and asparagus if using fresh asparagus) for 3 to 4 minutes.
Add 6 teacups of water. If using canned asparagus, add the asparagus and the liquid from the can also.
Cook in a pressure cooker.
When cooked, put the mixture into a liquidiser. Blend and strain the mixture.
Boil for 15 minutes.
Just before serving, add salt, pepper and beaten cream. Mix well. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Restriction: 
Vegetarian
Interest: 
Healthy

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4.13421
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 909 Calories from Fat 248

% Daily Value*

Total Fat 28 g42.8%

Saturated Fat 17.8 g89.1%

Trans Fat 0 g

Cholesterol 68.5 mg22.8%

Sodium 655.6 mg27.3%

Total Carbohydrates 155 g51.5%

Dietary Fiber 18 g72%

Sugars 39.3 g

Protein 21 g43%

Vitamin A 87.1% Vitamin C 288.9%

Calcium 30.6% Iron 35.6%

*Based on a 2000 Calorie diet

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Cream Of Asparagus Soup Recipe