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Nutrition Facts
Serving Size 1 (168g) Recipe makes 10 servings The following items or measurements are not included below: vegetable broth
Calories 209
Calories from Fat 164		(78%)
Amount Per Serving		%DV
	Total Fat 18.3g	28%
	Saturated Fat 11.4g	56%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 57mg		19%
Sodium 204mg		8%
Potassium 275mg		7%
Total Carbohydrate 10.7g		3%
	Dietary Fiber 2.3g	9%
	Sugars 2.8g
Protein 3.1g		6%
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Clifton Country Inn Essence of Asparagus Soup

Recipe #396340 | 1 hour | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Molly53
Oct 26, 2009

The Clifton Inn was built in 1799 and eventually became the residence of Thomas Mann Randolph, US congressman, governor of Virginia and son-in-law to Thomas Jefferson. It is a stately southern manse in the heart of Virginia with gently rolling lawns that drop off into pure mountain magic.

SERVES 10 -12 (change servings and units)

Ingredients

1/2 cup butter
2 large onions, peeled and diced (about 2 cups)
2 lbs asparagus, thinly sliced
1/2 cup fresh chives, chopped
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 quarts vegetable broth
1/4 cup water
4 tablespoons cornstarch
1 cup heavy cream or whipping cream

Directions

1
In stockpot or large saucepan, melt butter over medium high heat; add onions and cook for 5 to 10 minutes, stirring frequently.
2
Add next five ingredients; cook for an additional 4 minutes, stirring frequently.
3
Reduce heat to a simmer, cover and cook for 5 to 10 minutes.
4
Add broth; cover and continue simmering for 20 minutes.
5
In a small bowl, combine water and cornstarch; blend well.
6
Stir into hot soup; stir until thickened.
7
Remove from heat; stir in cream and serve immediately.