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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (281g) Recipe makes 5 servings The following items or measurements are not included below: 2 medium white potatoes |
||
| Calories 164 | ||
| Calories from Fat 80 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.9g | 13% | |
| Saturated Fat 3.3g | 16% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 13mg | 4% | |
| Sodium 468mg | 19% | |
| Potassium 510mg | 14% | |
| Total Carbohydrate 17.5g | 5% | |
| Dietary Fiber 3.3g | 13% | |
| Sugars 3.4g | ||
| Protein 5.3g | 10% | |
Not So Creamy Cream Of Asparagus Soup
By: HEP MEP
Apr 3, 2003
I cannot believe I found this today! I cut it out of our local paper in March of 1988, made it once, we moved, and I never saw it again till this morning. It was in the basement in an old folder. The reason it appealed to me is that the potatoes act as a thickener rather than a lot of cream. And IF I recall, it was very tasty.. There are also 3 others using the same principle, but I never got to try them.(until now!) Cream of Potato, Cream of Mushroom, and Cream of Tomato.
SERVES 5
Ingredients
- 1 lb fresh asparagus
- 2 tablespoons margarine
- 1 medium onion, chopped
- 2 medium white potatoes or idaho potatoes, peeled and cut up
- 1 (14 1/2 ounce) can chicken broth
- 1 can water
- white pepper
- 1 pinch nutmeg
- 1/4 cup cream or half-and-half
- 1 dash lemon juice
Directions
1
Wash asparagus and trim away outside of woody stalks.2
Cut stalks into 1-inch pieces.3
Melt margarine in a large saucepan over medium heat; saute asparagus, onion, and potatoes until onion is translucent.4
Add chicken broth and water,and bring to a boil.5
Turn down the heat and simmer until vegetables are tender, about 20 minutes Place in blender and blend until vegetables are are pureed.6
Return to saucepan over low heat.7
Stir in white pepper, nutmeg, cream or half-and-half, and lemon juice.8
Heat a few minutes longer, but do not allow soup to boil.
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- Course > Soups > Bisques/Cream
- Main Ingredient > Vegetables > Asparagus
- Main Ingredient > Vegetables > Onions
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Small Appliance > Food Processor/Blender
Featured Reviews for This Recipe
From: CAMom49
On Oct 28, 2009
Great rescue for asparagus that was starting to wilt. I also followed the lead of several other reviewers and added a bit of garlic and used ricotta cheese instead of cream. Used the immersion blender to puree and we had a tasty, quick meal!
From: EppiRN
On Jul 7, 2009
A great way to use up Asparagus that's getting shriveled up. I used bacon grease instead of margarine, and added a little extra flavor.
From: Kiwiwife
On Jul 27, 2006
This was so good & easy! Everything was on hand. Subsituted veggie boullion for chicken stock & 2% milk for cream. Still yummy! Used immersion blender and it took about 1/2 hour total! Thanks for the recipie!
From: NoraMarie
On May 23, 2005
Made this soup today.We enjoyed it very much. We like a thinner soup so I added 3 more cups of chicken broth. I will make it again,it was easy to make.
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