Skip to content
Looking for something?

CREAM OF ASPARAGUS SOUP

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Carbohydrates (g)

11.525 g

Sodium (mg)

240.405 mg

Vitamin A (IU)

3967.403 IU

Saturated Fat (g)

48.97 g

Energy (kcal)

1178.67 kcal

Fat (g)

103.078 g

Trans Fat (g)

0.225 g

Salt (g)

0.6 g

Calcium (mg)

174.19 mg

Monounsaturated Fat (g)

36.677 g

Cholesterol (mg)

410.125 mg

Iron (mg)

5.823 mg

Vitamin C (mg)

14.635 mg

Fibre (g)

3.525 g

Sugars (g)

3.499 g

Protein (g)

53.495 g

Potassium (mg)

933.018 mg

Total

46.098 g

961.62 mg

15869.612 IU

195.881 g

4714.68 kcal

412.311 g

0.9 g

2.4 g

696.759 mg

146.706 g

1640.5 mg

23.293 mg

58.539 mg

14.098 g

13.997 g

213.98 g

3732.072 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.