Cream of Asparagus Soup II

4.5
(143)

This is a very easy recipe to make and very yummy as well.

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22
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22
Servings:
8
Yield:
8 servings

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

  • teaspoon ground black pepper

Directions

  1. 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.

  2. 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.

  3. Add the half-and-half, salt, pepper and cooked asparagus with liquid. Stir well and heat thoroughly. Serve hot and enjoy!

Nutrition Facts (per serving)

112 Calories
8g Fat
6g Carbs
4g Protein
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.