)
CREAM OF ASPARAGUS SOUP
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Carbohydrates (g)
11.61 g
Sodium (mg)
222.53 mg
Vitamin A (IU)
3959.9 IU
Saturated Fat (g)
48.97 g
Vitamin D (mcg)
3.1 mcg
Energy (kcal)
1170.55 kcal
Fat (g)
101.58 g
Trans Fat (g)
2.25 g
Vitamin B12 (mcg)
1.04 mcg
Vitamin B6 (mg)
1.09 mg
Salt (g)
0.56 g
Folate (mcg)
107.19 mcg
Calcium (mg)
175.81 mg
Zinc (mcg)
4.56 mcg
Monounsaturated Fat (g)
34.11 g
Cholesterol (mg)
371.13 mg
Iron (mg)
5.94 mg
Selenium (mcg)
44.69 mcg
Vitamin C (mg)
14.63 mg
Fibre (g)
3.52 g
Sugars (g)
8.07 g
Protein (g)
54.78 g
Copper (mg)
0.45 mg
Potassium (mg)
965.52 mg
Total
46.42 g
890.12 mg
15839.61 IU
195.9 g
12.4 mcg
4682.18 kcal
406.33 g
9 g
4.14 mcg
4.36 mg
2.23 g
428.74 mcg
703.26 mg
18.23 mcg
136.44 g
1484.5 mg
23.75 mg
178.76 mcg
58.54 mg
14.1 g
32.26 g
219.12 g
1.79 mg
3862.07 mg
- 1.5 tbsp olive oil
- 1/4 onion, chopped
- 1/2 garlic clove, finely chopped
- 650 g asparagus, ends trimmed and cut roughly
- 1000 ml chicken stock made from Knorr chicken stock cubes
- 650 ml double cream
- 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.
