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    You are in: Home / Recipes / Creamy Asparagus Soup Recipe
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    Creamy Asparagus Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    chefchen's Note:

    This soup has the texture of a New England type chowder. You can serve it on its own or as a first course. The stock is made from the peels of about 2 to 2-1/2 lbs of white asparagus; add 2 carrots and an onion; simmer it in a little lemon juice, salt and about 6 liters of water. Afterwards, strain off the vegetables, keeping only the stock.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt the butter in a large pot; whisk in the flour and stir for about a minute.
    2. 2
      Pour in about 1/4 of the stock, whisking constantly. The stock should thicken up a lot. Add the rest of the stock.
    3. 3
      Add the cooked asparagus, potatoes, carrots, salt, pepper, lemon juice, and basil.
    4. 4
      Bring to a boil; simmer for about 15 minutes.

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    Nutritional Facts for Creamy Asparagus Soup

    Serving Size: 1 (206 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 192.9
     
    Calories from Fat 41
    21%
    Total Fat 4.6 g
    7%
    Saturated Fat 2.8 g
    13%
    Cholesterol 11.4 mg
    3%
    Sodium 641.7 mg
    26%
    Total Carbohydrate 34.7 g
    11%
    Dietary Fiber 4.4 g
    17%
    Sugars 2.2 g
    9%
    Protein 4.3 g
    8%

    The following items or measurements are not included:

    stock

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