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CREAM OF ASPARAGUS SOUP

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

11.52 g

Sodium (mg)

240.4 mg

Vitamin A (IU)

3967.4 IU

Saturated Fat (g)

48.97 g

Energy (kcal)

1178.67 kcal

Fat (g)

103.08 g

Trans Fat (g)

0.22 g

Salt (g)

0.6 g

Calcium (mg)

174.19 mg

Monounsaturated Fat (g)

36.68 g

Cholesterol (mg)

410.13 mg

Iron (mg)

5.82 mg

Vitamin C (mg)

14.63 mg

Fibre (g)

3.52 g

Sugars (g)

3.5 g

Protein (g)

53.5 g

Potassium (mg)

933.02 mg

Total

46.1 g

961.62 mg

15869.61 IU

195.88 g

4714.68 kcal

412.31 g

0.9 g

2.4 g

696.76 mg

146.71 g

1640.5 mg

23.29 mg

58.54 mg

14.1 g

14 g

213.98 g

3732.07 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.