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Cream of Asparagus Soup
- prep: 30 min
- cook: 0 hr
- total: 30 min
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No need to toss out the tough ends of asparagus--use them to make a quick stock for an extra shot of flavor.
Ingredients
- Coarse salt and freshly ground black pepper
- 2 bunches asparagus (about 2 pounds), trimmed and cut into 1 inch pieces, trimmings and 20 tips reserved
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 large shallot, sliced crosswise, plus 1/2 large shallot
- 1/2 large clove garlic, finely chopped, plus 1/2 large clove garlic
- 1 medium Yukon gold or Russet potato (about 8 ounces), peeled and diced (about 1 cup)
- 1/2 cup heavy cream
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 236 % Daily Value *
- Total Fat: 19 g 28.77%
- Saturated Fat: 8 g 41.2%
- Trans Fat: 0 g %
- Cholesterol: 34 mg 11.3%
- Sodium: 15 mg 0.64%
- Calcium: 142 mg 14.2%
- Potassium: 398 mg 11.37%
- Magnesium: 0 mg 0%
- Iron: 3 mg 14.85%
- Zinc: 0 mg 0%
- Total Carbohydrate: 19 g %
- Dietary Fiber: 7 g 27.93%
- Sugar: 1 g
- Protein: 4 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 11.9%
- Vitamin C 0.63%
- Vitamin D 4.73%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat4
- Exchange - Fruit1
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq