Asparagus and Gruyere Soup Recipe

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Ingredients:

Serving

Directions:

Trim the bottoms of the asparagus stalks, then cut each stalk in two. Slice the asparagus stalks into 1cm sections, and reserve the tip sections in a bowl.
Melt the butter in a large pan over gentle heat. Add the shallots, celery and leeks, cover and sweat until soft. Meanwhile, heat up the stock in a separate pan.
Stir the flour into the vegetables, then add the stock and asparagus stalks and simmer for 10 minutes. Add the gruyere and blend in a food processor. Return the soup to the pan, add the asparagus tips and simmer for 5 minutes. Pour in the cream, simmer briefly to bring the soup back up to temperature, and serve sprinkled with tarragon.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	322.43 Kcal (1350 kJ)
Calories from fat	196.69 Kcal
		% Daily Value*
Total Fat	21.85g	34%
Cholesterol	64.42mg	21%
Sodium	283.94mg	12%
Potassium	418.39mg	9%
Total Carbs	16.48g	5%
Sugars	4.92g	20%
Dietary Fiber	4.06g	16%
Protein	16.57g	33%
Vitamin C	10.9mg	18%
Vitamin A	0.1mg	3%
Iron	3.1mg	17%
Calcium	499.9mg	50%

Amount Per 100 g
Calories	126.71 Kcal (531 kJ)
Calories from fat	77.29 Kcal
		% Daily Value*
Total Fat	8.59g	34%
Cholesterol	25.31mg	21%
Sodium	111.58mg	12%
Potassium	164.42mg	9%
Total Carbs	6.48g	5%
Sugars	1.93g	20%
Dietary Fiber	1.6g	16%
Protein	6.51g	33%
Vitamin C	4.3mg	18%
Iron	1.2mg	17%
Calcium	196.5mg	50%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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