Directions:
- Trim asparagus by snapping tough ends off.
- Use only thin fresh asparagus.
- Bring wine and water to a simmer, add asparagus.
- Cook, covered 5 minutes or until tender.
- Drain asparagus liquid into food processor.
- Cut tips off asparagus at and angle and reserve.
- Cut the remaining spears into 1 inch pieces and puree in processor along with the liquid.
- In saucepan, melt butter over medium heat.
- Whisk in flour and cook 2 minutes.
- Whisk in vegetable stock and bring liquid to a bubble.
- Whisk in asparagus stock and return to a bubble.
- Season soup and stir in cream.
- Cook to thicken slightly.
- Serve in bowls topped with reserved asparagus tips and tarragon or chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 482.6 Kcal (2021 kJ) | ||
| Calories from fat | 102.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.39g | 18% | |
|---|---|---|---|
| Cholesterol | 31.92mg | 11% | |
| Sodium | 14056.66mg | 586% | |
| Potassium | 221.48mg | 5% | |
| Total Carbs | 72.79g | 24% | |
| Sugars | 1.89g | 8% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 2.67g | 5% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2mg | 11% | |
| Calcium | 55.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 187.29 Kcal (784 kJ) | ||
| Calories from fat | 39.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.42g | 18% | |
|---|---|---|---|
| Cholesterol | 12.39mg | 11% | |
| Sodium | 5455.19mg | 586% | |
| Potassium | 85.95mg | 5% | |
| Total Carbs | 28.25g | 24% | |
| Sugars | 0.73g | 8% | |
| Dietary Fiber | 0.83g | 9% | |
| Protein | 1.03g | 5% | |
| Vitamin C | 2mg | 9% | |
| Iron | 0.8mg | 11% | |
| Calcium | 21.7mg | 6% | |
* 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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