Recipe Details
Ingredients
-
1poundfresh asparagus, trimmed and cut into 1 inch pieces
-
1(14.5 ounce) canchicken broth, divided
-
½cupchopped onion
-
2tablespoonsbutter
-
2tablespoonsall-purpose flour
-
1teaspoonsalt
-
1pinchground black pepper
-
1cupmilk
-
½cupsour cream
-
1teaspoonfresh lemon juice
Cooking Directions
-
Combine asparagus, 1/2 cup chicken broth, and onion in a large saucepan; cover and bring to a boil over high heat. Reduce heat to medium-low and simmer, uncovered, until asparagus is tender, about 12 minutes. Transfer the mixture to a blender; puree until smooth and set aside.
-
In the same saucepan, melt butter over medium-low heat. Stir in flour, salt, and pepper; cook, stirring constantly, for 2 minutes.
-
Increase heat to medium; add remaining chicken broth, stirring constantly, until the mixture boils. Stir in pureed asparagus and milk.
-
Place sour cream in a small bowl and stir in a ladleful of hot soup until blended; pour into the soup and stir in lemon juice. Warm soup through to serving temperature, without boiling. Serve immediately.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories196 | |
% Daily Value * | |
Total Fat 13g |
17% |
Saturated Fat 8g |
41% |
Cholesterol 35mg |
12% |
Sodium 1101mg |
48% |
Total Carbohydrate 14g |
5% |
Dietary Fiber 3g |
10% |
Total Sugars 6g |
|
Protein 7g |
13% |
Vitamin C 9mg |
10% |
Calcium 140mg |
11% |
Iron 3mg |
16% |
Potassium 402mg |
9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved