Directions:
- In a large saucepan, heat the olive oil over medium heat. Add the shallots, thyme, and garlic; cook until the shallots are soft, about 5 minutes.
- Add the asparagus and 6 cups water; season generously with coarse salt. Cover, and bring to a boil. Reduce heat; cover, and simmer, until the asparagus is bright green and tender, about 2-4 minutes.
- Working in batches puree the soup with the potatoes in a blender or food processor until smooth. If serving immediately add the cream and fresh lemon juice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 167.13 Kcal (700 kJ) | ||
| Calories from fat | 42.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.7g | 7% | |
|---|---|---|---|
| Cholesterol | 3.69mg | 1% | |
| Sodium | 16.48mg | 1% | |
| Potassium | 712.06mg | 15% | |
| Total Carbs | 27.94g | 9% | |
| Sugars | 11.89g | 48% | |
| Dietary Fiber | 5.63g | 23% | |
| Protein | 5.94g | 12% | |
| Vitamin C | 20.7mg | 34% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 4.4mg | 24% | |
| Calcium | 86.6mg | 9% | |
| Amount Per 100 g | |||
| Calories | 58.71 Kcal (246 kJ) | ||
| Calories from fat | 14.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.65g | 7% | |
|---|---|---|---|
| Cholesterol | 1.3mg | 1% | |
| Sodium | 5.79mg | 1% | |
| Potassium | 250.12mg | 15% | |
| Total Carbs | 9.81g | 9% | |
| Sugars | 4.18g | 48% | |
| Dietary Fiber | 1.98g | 23% | |
| Protein | 2.09g | 12% | |
| Vitamin C | 7.3mg | 34% | |
| Vitamin A | 0.2mg | 22% | |
| Iron | 1.5mg | 24% | |
| Calcium | 30.4mg | 9% | |
* 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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