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Curried Clam Asparagus Soup
Recipe #21492 |
35 min |
15 min prep |
1
quart.
Ingredients
Directions
1
In medium saucepan, heat bouillon.2
Add asparagus; cook uncovered until tender.3
In blender container, blend asparagus and liquid until smooth.4
Return to saucepan; add half-and-half, clams, egg yolk, curry and pepper.5
Heat through.6
DO NOT BOIL.7
Refrigerate leftovers.
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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 quart. 1205g Recipe makes 1 quart.) |
||
| Calories 979 | ||
| Calories from Fat 574 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 63.9g | 98% | |
| Saturated Fat 36.7g | 183% | |
| Monounsaturated Fat 18.4g | ||
| Polyunsaturated Fat 4.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 470mg | 156% | |
| Sodium 1142mg | 47% | |
| Potassium 2319mg | 66% | |
| Total Carbohydrate 41.5g | 13% | |
| Dietary Fiber 5.5g | 21% | |
| Sugars 1.6g | ||
| Protein 64.9g | 129% | |
| Vitamin A 5522mcg | 110% | |
| Vitamin B6 0.7mg | 37% | |
| Vitamin B12 150.1mcg | 2500% | |
| Vitamin C 133mg | 222% | |
| Vitamin E 10mcg | 33% | |
| Calcium 747mg | 74% | |
| Iron 44mg | 249% | |
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