Cream of Asparagus Soup
- Course Soups & Creams
- Prep. Time 10 mins
- Cooking Time 20 mins
- Yields 6 servings
Preparation
What You Need
Instructions
Discard white part of asparagus stalks; rinse well in cold water. Cut into 1-inch (2.5 cm) pieces. Place in saucepan with chicken broth and onion. Bring to a boil over medium heat. Reduce heat; simmer, covered, 10 to 15 min or until asparagus is tender. Reserve a few tips for garnish.
Place asparagus and broth in blender container. Cover and blend until smooth.
In medium saucepan melt butter; stir in flour. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens.
Stir in asparagus purée. Add salt and pepper to taste. Reheat to serving temperature. Garnish with reserved asparagus tips.
Tips
Or substitute 2 pkgs (300 g each) frozen asparagus. Increase milk to 4 cups (1 L).
Yield: About 7 cups (1.75 L)
Nutritional Info
Per serving
Energy: 158 CaloriesProtein: 7 g
Carbohydrate: 13 g
Fat: 9 g
Fibre: 1.2 g
Sodium: 420 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
15 %
/
162
mg
Folate:
36 %
Vitamin D:
28 %
Vitamin B12:
20 %
Riboflavin:
19 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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From the 1992 Milk Calendar
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