Cream of Asparagus Soup

55 minutes Prep: 20 minutes Cook: 35 minutes

306 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	lb.	asparagus spears	fresh
1	medium	onion	diced
1	tablespoon	butter
3	cups	chicken broth
1	medium	potatoe	peeled and diced
1	rib	celery	chopped
1	each	thyme sprigs	fresh, or 1 teaspoon dried thyme
1	cup	heavy whipping cream
1	x	salt and white pepper	to taste

Directions

Soak and rinse asparagus.

Remove top 1 inch of each spear, discard tough lower part, reserving middle portion of stalks.

In a 3-quart saucepan over medium heat, saut� onion in butter for 3 to 5 minutes or until translucent.

Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper.

Cover and bring to a boil. Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft.

Remove from heat and let cool.

Remove asparagus tips and set aside.

Place half of the soup at a time in a blender container.

Cover and blend at high speed for 20 to 30 seconds or until very smooth.

Pass through a fine sieve and return blended soup to saucepan.

Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.

Serves 4

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Nutrition Facts

Serving Size 271g

Amount per Serving

Calories 306 80% of calories from fat

	% Daily Value*
Total Fat 27.0g	42%
Saturated Fat 16.0g	80%
Trans Fat 0.0g
Cholesterol 94mg	31%
Sodium 301mg	13%
Total Carbohydrate 11.0g	4%
Dietary Fiber 0.0g	2%
Sugars 4.0g
Protein 6.0g	12%

Vitamin A	19%		Vitamin C	5%
Calcium	5%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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