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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.