Cream of Asparagus Soup II

Health score
5%
Cream of Asparagus Soup II
45 min.
8
103kcal

Suggestions

Cream of Asparagus Soup II: A Delectable Soup Experience

Indulge in the delightful world of Cream of Asparagus Soup II, a heavenly concoction that promises to elevate your soup game. This exquisite recipe, which serves 8, is not only a cinch to make, taking only 45 minutes from start to finish, but it's also a guilt-free pleasure with each serving containing just 103 calories. Perfect for those looking to enjoy a delicious, yet mindful meal.

Cream of Asparagus Soup II is a versatile dish that can be enjoyed as a heartwarming soup, a delightful antipasti, a sumptuous starter, or even a satisfying snack. Its rich, creamy texture, combined with the fresh, vibrant flavors of asparagus, makes it an ideal choice for any occasion, be it a casual get-together or a more formal dining experience.

The recipe calls for a simple yet effective list of ingredients, including fresh asparagus, chicken broth, all-purpose flour, ground black pepper, half-and-half, and margarine, along with a pinch of salt. With the help of just a frying pan and a saucepan, you'll be on your way to creating a culinary masterpiece that boasts a perfect balance of 10.67% protein, 65.49% fat, and 23.84% carbs.

Prepare to delight your taste buds with every spoonful of this Cream of Asparagus Soup II. It's time to transform your kitchen into a gourmet paradise and experience the magic of this delectable soup. Bon appétit!

Ingredients

  • pound asparagus fresh
  • 3.5 cups chicken broth 
  • 0.3 cup flour all-purpose
  • 0.1 teaspoon pepper black
  • 0.5 cup half and half 
  • 0.3 cup butter 
  • 0.5 teaspoon salt 

Equipment

  • frying pan
  • sauce pan

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

Nutrition Facts

Calories103kcal
Protein10.67%
Fat65.49%
Carbs23.84%

Properties

Glycemic Index
17.38
Glycemic Load
2.48
Inflammation Score
-6
Nutrition Score
6.1786955931912%

Flavonoids

Isorhamnetin
3.23mg
Kaempferol
0.79mg
Quercetin
7.93mg

Nutrients percent of daily need

Calories:102.62kcal
5.13%
Fat:7.77g
11.96%
Saturated Fat:2.29g
14.32%
Carbohydrates:6.37g
2.12%
Net Carbohydrates:5.06g
1.84%
Sugar:2.14g
2.38%
Cholesterol:7.35mg
2.45%
Sodium:604.12mg
26.27%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.85g
5.7%
Vitamin K:23.85µg
22.71%
Vitamin A:738.16IU
14.76%
Vitamin B2:0.19mg
11.29%
Folate:37.16µg
9.29%
Vitamin B1:0.14mg
9.24%
Manganese:0.17mg
8.4%
Iron:1.48mg
8.21%
Copper:0.13mg
6.5%
Vitamin E:0.94mg
6.28%
Phosphorus:53.86mg
5.39%
Fiber:1.3g
5.22%
Vitamin B3:1.03mg
5.14%
Selenium:3.53µg
5.04%
Potassium:160.61mg
4.59%
Vitamin C:3.33mg
4.03%
Calcium:36.85mg
3.68%
Zinc:0.47mg
3.1%
Vitamin B6:0.06mg
3.08%
Magnesium:11.61mg
2.9%
Vitamin B5:0.23mg
2.32%
Source:Allrecipes