Directions:
- Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
- Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
- Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
- Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 219.51 Kcal (919 kJ) | ||
| Calories from fat | 81.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.02g | 14% | |
|---|---|---|---|
| Cholesterol | 18.19mg | 6% | |
| Sodium | 1282.8mg | 53% | |
| Potassium | 595.86mg | 13% | |
| Total Carbs | 27.01g | 9% | |
| Sugars | 10.3g | 41% | |
| Dietary Fiber | 4.08g | 16% | |
| Protein | 9.67g | 19% | |
| Vitamin C | 11.9mg | 20% | |
| Iron | 3.5mg | 19% | |
| Calcium | 207.7mg | 21% | |
| Amount Per 100 g | |||
| Calories | 61.12 Kcal (256 kJ) | ||
| Calories from fat | 22.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.51g | 14% | |
|---|---|---|---|
| Cholesterol | 5.06mg | 6% | |
| Sodium | 357.16mg | 53% | |
| Potassium | 165.9mg | 13% | |
| Total Carbs | 7.52g | 9% | |
| Sugars | 2.87g | 41% | |
| Dietary Fiber | 1.14g | 16% | |
| Protein | 2.69g | 19% | |
| Vitamin C | 3.3mg | 20% | |
| Iron | 1mg | 19% | |
| Calcium | 57.8mg | 21% | |
* 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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