Recipes Cream of Asparagus Soup II 4.5 (143) 122 Reviews 22 Photos This is a very easy recipe to make and very yummy as well. Recipe by CORWYNN DARKHOLME Updated on June 8, 2018 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 22 22 22 22 Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 1 pound fresh asparagus 3 ½ cups chicken broth ¼ cup margarine ¼ cup all-purpose flour ½ cup half-and-half ½ teaspoon salt ⅛ teaspoon ground black pepper Directions Trim the coarse ends of the asparagus and cut asparagus into one inch pieces. In a medium skillet over medium high heat, saute the asparagus in 1 cup of the broth for about 7 minutes, or until tender. In a large saucepan over medium high heat, melt the butter or margarine and remove from heat. Add the flour and stir well until smooth. Gradually add the remaining 2 1/2 cups broth. Return the saucepan to the heat and continue to cook, stirring occasionally, until slightly thickened. Add the half-and-half, salt, pepper and cooked asparagus with liquid. Stir well and heat thoroughly. Serve hot and enjoy! I Made It Print Nutrition Facts (per serving) 112 Calories 8g Fat 6g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 112 % Daily Value * Total Fat 8g 10% Saturated Fat 2g 12% Cholesterol 6mg 2% Sodium 552mg 24% Total Carbohydrate 6g 2% Dietary Fiber 1g 5% Total Sugars 1g Protein 4g Vitamin C 3mg 17% Calcium 37mg 3% Iron 2mg 9% Potassium 232mg 5% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved