Directions:
- Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.
- Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 302.98 Kcal (1269 kJ) | ||
| Calories from fat | 117.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.09g | 20% | |
|---|---|---|---|
| Cholesterol | 73.6mg | 25% | |
| Sodium | 662.73mg | 28% | |
| Potassium | 383.93mg | 8% | |
| Total Carbs | 7.31g | 2% | |
| Sugars | 2.07g | 8% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 36.63g | 73% | |
| Vitamin C | 6.6mg | 11% | |
| Iron | 2.9mg | 16% | |
| Calcium | 41mg | 4% | |
| Amount Per 100 g | |||
| Calories | 132.8 Kcal (556 kJ) | ||
| Calories from fat | 51.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.74g | 20% | |
|---|---|---|---|
| Cholesterol | 32.26mg | 25% | |
| Sodium | 290.48mg | 28% | |
| Potassium | 168.28mg | 8% | |
| Total Carbs | 3.2g | 2% | |
| Sugars | 0.91g | 8% | |
| Dietary Fiber | 0.83g | 8% | |
| Protein | 16.06g | 73% | |
| Vitamin C | 2.9mg | 11% | |
| Iron | 1.3mg | 16% | |
| Calcium | 18mg | 4% | |
* 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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