Directions:
- Chop the asparagus. Set aside 2 cups of the asparagus tips.
- Melt the butter in a stockpot over medium heat. Cook the asparagus, onion, celery, and garlic in the melted butter until beginning to soften, 2 to 3 minutes. Add the sherry and chicken stock; bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 45 minutes. Remove from heat and allow to cool at least 30 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid in place with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the blended soup to the stockpot; stir in the reserved asparagus tips and the heavy cream. Cook over medium heat until soup is hot and the asparagus tips are heated through but still crunchy, about 3 minutes. Season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 296 Kcal (1239 kJ) | ||
| Calories from fat | 128.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.26g | 22% | |
|---|---|---|---|
| Cholesterol | 43.36mg | 14% | |
| Sodium | 700.46mg | 29% | |
| Potassium | 585.84mg | 12% | |
| Total Carbs | 21.95g | 7% | |
| Sugars | 10.71g | 43% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 15.15g | 30% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 33.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 53.4 Kcal (224 kJ) | ||
| Calories from fat | 23.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.57g | 22% | |
|---|---|---|---|
| Cholesterol | 7.82mg | 14% | |
| Sodium | 126.37mg | 29% | |
| Potassium | 105.69mg | 12% | |
| Total Carbs | 3.96g | 7% | |
| Sugars | 1.93g | 43% | |
| Dietary Fiber | 0.14g | 3% | |
| Protein | 2.73g | 30% | |
| Vitamin C | 0.4mg | 4% | |
| Calcium | 6.1mg | 3% | |
* 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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