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Asparagus Cream Soup

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Recipe

Asparagus Cream Soup recipe

 

Yield

8 servings

Prep

15 min

Cook

30 min

Ready

45 min

Ingredients

Amount Measure Ingredient Features
4 tablespoons vegetable shortening
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½ cup onions
chopped
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40 ounces asparagus
4 packages frozen, chopped
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2 cups chicken broth
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8 each egg yolks
slightly beaten
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5 cups milk
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salt
to taste
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black pepper
to taste
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red hot pepper sauce
to taste
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Ingredients

Amount Measure Ingredient Features
6E+1 ml vegetable shortening
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118 ml onions
chopped
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4 packages asparagus
4 packages frozen, chopped
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473 ml chicken broth
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8 each egg yolks
slightly beaten
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1.2 l milk
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1E+1 ml salt
to taste
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2.5 ml black pepper
to taste
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8 red hot pepper sauce
to taste
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Directions

In medium saucepan melt shortening; add onion and cook until tender.

Add frozen asparagus and chicken broth; cook uncovered 10 minutes over high heat.

Transfer mixture to blender and puree. (Or force mixture through a fine wire sieve.)

Add beaten egg yolks.

Return mixture to saucepan.

Stir in milk, salt, pepper and hot pepper sauce.

Reheat before serving; DO NOT BOIL.

Makes 3 quarts.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 309g (10.9 oz)
Amount per Serving
Calories 17551% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 14mg 5%
Sodium 740mg 31%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 8%
Sugars g
Protein 17g
Vitamin A 18% Vitamin C 9%
Calcium 20% Iron 11%
* based on a 2,000 calorie diet How is this calculated?
 
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