Try this Cream of Asparagus recipe, or contribute your own.
Suggest a better description1. Heat butter and oil together in a pot over medium heat until butter is melted. Sautee the onions until soft white stirring frequently, about 4 minutes. Sauté the garlic until fragrant, about 1 minute.
2. Add the chopped asparagus, season with salt, pepper. Cook for 5 minutes until just starting to change color.
3. Pour in the chicken broth and bring to a boil. Reduce heat and low and cover with lid. Simmer for about 20 minutes, or until the vegetables are very tender.
4. Use and immersion blender or regular blender to puree soup. If using a regular blender, stop and remove the lid a couple times to let some steam out and avoid overheating.
5. Return soup to pot and let simmer, uncovered. Stir in cream and cheese. Taste test and adjust salt and pepper, if needed. Let simmer until thickened.
6. Garnish with fresh chopped chives or green onions, extra cream or cracked pepper.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (462g) | ||
Recipe Makes: 64 Servings | ||
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Calories: 300 | ||
Calories from Fat: 180 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20g | 27 % | |
Saturated Fat 11.6g | 58 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 58mg | 18 % | |
Sodium 1578.6mg | 54 % | |
Potassium 828mg | 22 % | |
Total Carbohydrate 17.1g | 5 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 11g | ||
Protein 17g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 300
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