Directions:
- In a small saucepan, saute onions in butter until tender. Stir in flour until blended; cook for 2 minutes or until golden brown.
- Gradually stir in broth; bring to a boil. Add asparagus and watercress. Reduce heat; cover and simmer for 5-7 minutes or until asparagus is tender. Remove from the heat; cool slightly.
- In a blender, process soup until smooth. Return to the pan. Stir in the cream, salt and peppers; heat through (do not boil). Serve with a dollop of sour cream if desired. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197.22 Kcal (826 kJ) | ||
| Calories from fat | 134.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.95g | 23% | |
|---|---|---|---|
| Cholesterol | 42.72mg | 14% | |
| Sodium | 753.71mg | 31% | |
| Potassium | 449.34mg | 10% | |
| Total Carbs | 11.68g | 4% | |
| Sugars | 2.72g | 11% | |
| Dietary Fiber | 2.58g | 10% | |
| Protein | 4.79g | 10% | |
| Vitamin C | 20.5mg | 34% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.4mg | 13% | |
| Calcium | 115.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 60.4 Kcal (253 kJ) | ||
| Calories from fat | 41.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.58g | 23% | |
|---|---|---|---|
| Cholesterol | 13.08mg | 14% | |
| Sodium | 230.82mg | 31% | |
| Potassium | 137.61mg | 10% | |
| Total Carbs | 3.58g | 4% | |
| Sugars | 0.83g | 11% | |
| Dietary Fiber | 0.79g | 10% | |
| Protein | 1.47g | 10% | |
| Vitamin C | 6.3mg | 34% | |
| Iron | 0.7mg | 13% | |
| Calcium | 35.4mg | 12% | |
* 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.
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