Directions:
- In a large saucepan, saute onions and garlic in butter. Add the broth, asparagus, salt, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until asparagus is tender. Drain asparagus, reserving cooking liquid. Discard bay leaf. Cool slightly.
- In a food processor, combine asparagus and 1/2 cup cooking liquid; cover and process until smooth. Return pureed asparagus and remaining cooking liquid to pan.
- Combine the flour and water until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Garnish each serving with sour cream and lemon peel. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 97.27 Kcal (407 kJ) | ||
| Calories from fat | 44.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.91g | 8% | |
|---|---|---|---|
| Cholesterol | 12.66mg | 4% | |
| Sodium | 337.56mg | 14% | |
| Potassium | 288.38mg | 6% | |
| Total Carbs | 10.42g | 3% | |
| Sugars | 2.6g | 10% | |
| Dietary Fiber | 2.56g | 10% | |
| Protein | 3.93g | 8% | |
| Vitamin C | 8.7mg | 15% | |
| Iron | 2.6mg | 14% | |
| Calcium | 60.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 56.46 Kcal (236 kJ) | ||
| Calories from fat | 25.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.85g | 8% | |
|---|---|---|---|
| Cholesterol | 7.35mg | 4% | |
| Sodium | 195.94mg | 14% | |
| Potassium | 167.39mg | 6% | |
| Total Carbs | 6.05g | 3% | |
| Sugars | 1.51g | 10% | |
| Dietary Fiber | 1.48g | 10% | |
| Protein | 2.28g | 8% | |
| Vitamin C | 5.1mg | 15% | |
| Iron | 1.5mg | 14% | |
| Calcium | 34.9mg | 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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