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Cream of Asparagus Soup

Make the most of the asparagus season with this easy-to-prepare soup. Serve piping hot with crusty bread – or for a soup with a difference, chill thoroughly and serve in cold bowls.

  • Cook

    mins

  • Difficulty

  • Prep

    mins

  • serves

    people
  • 2 tablespoons olive oil
  • 1/2 onion chopped
  • 1 garlic clove finely chopped
  • 1 kg green asparagus ends trimmed and cut into chunks
  • 1.5 Knorr Chicken Stock Cube
  • 100 ml double cream
  • 1 tablespoon chopped dill for garnish

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

2.5g

Energy (kJ)

534kJ

Energy (kcal)

127kcal

Carbohydrate incl. fibre (g)

5.6g

Carbohydrate excl. fibre (g)

3.5g

Sugar (g)

2.2g

Fibre (g)

2.0g

Fat (g)

11.3g

Saturated fat (g)

4.8g

Unsaturated fat (g)

6.0g

Monounsaturated fat (g)

5.1g

Polyunsaturated fat (g)

0.8g

Trans fat (g)

0.0g

Cholesterol (mg)

23mg

Sodium (mg)

416mg

Salt (g)

1.04g

Vitamin A (IU)

951IU

Vitamin C (mg)

6.2mg

Calcium (mg)

36mg

Iron (mg)

1.98mg

Potassium (mg)

208mg

Total

15.3g

3203kJ

764kcal

33.3g

21.2g

12.9g

12.2g

68.0g

29.0g

36.1g

30.6g

4.5g

0.0g

138mg

2495mg

6.23g

5706IU

37.3mg

215mg

11.87mg

1250mg

See More
  • 1 Sauté onion and garlic in olive oil over medium heat for 5 minutes.
  • 2 Add asparagus and cook for 5 more minutes. Add the chicken stock and bring to the boil. Simmer for 30 minutes over low heat until asparagus is tender.
  • 3 Blend the soup with a hand blender, stir in the cream. Serve garnished with dill.
Making soups from leftovers is ever so easy

Make soup using leftovers