Directions:
- Melt butter or in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.
- Puree soup in a food processor or blender in batches. Return to pot.
- Stir in half and half cream, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.01 Kcal (762 kJ) | ||
| Calories from fat | 107.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.94g | 18% | |
|---|---|---|---|
| Cholesterol | 32.1mg | 11% | |
| Sodium | 1209.05mg | 50% | |
| Potassium | 410.75mg | 9% | |
| Total Carbs | 15.22g | 5% | |
| Sugars | 4.49g | 18% | |
| Dietary Fiber | 3.36g | 13% | |
| Protein | 5.06g | 10% | |
| Vitamin C | 7.6mg | 13% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 1.9mg | 10% | |
| Calcium | 101.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 50.4 Kcal (211 kJ) | ||
| Calories from fat | 29.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.31g | 18% | |
|---|---|---|---|
| Cholesterol | 8.89mg | 11% | |
| Sodium | 334.8mg | 50% | |
| Potassium | 113.74mg | 9% | |
| Total Carbs | 4.21g | 5% | |
| Sugars | 1.24g | 18% | |
| Dietary Fiber | 0.93g | 13% | |
| Protein | 1.4g | 10% | |
| Vitamin C | 2.1mg | 13% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.5mg | 10% | |
| Calcium | 28mg | 10% | |
* 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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