Roasted Asparagus Soup
As Spring flowers begin to bloom and the weather begins to warm, we prepare our gardens for planting and look forward to the vegetables we will pick in the coming months. Some however, are fortunate enough to have delicious asparagus along with those lovely Spring blooms. A perennial plant, asparagus can produce for up to 20 years and with very little effort you can enjoy the flavorful vegetable year after year. This bright green Roasted Asparagus Soup allows the true flavor of the vegetable to shine through with simple ingredients, making this a quick and easy Spring recipe.
Per serving :
Calories: 213
Fat: 16 g
Carbs: 12 g
Protein: 8 g
Ingredients
Units:
- Vegetable Stock - 13¼ oz
- Asparagus - 9¾ oz
- Olive Oil - 1/8 oz
- Salt - 1/8 oz
- Black Pepper - 0.04 oz
- Unsalted Butter - 1/2 oz
- Onion - 3⅜ oz
- Garlic - 1/4 oz
- Parmesan Cheese - 1¾ oz
- Heavy Cream - 1¾ oz
- Salt - 1 pinch
- Black Pepper - 1 pinch
Servings
3 servingsNutrition Facts
| Serving Size 1 serving (about 291g) | ||
| Amount per serving | ||
| Calories 213 | Calories from Fat 144 | |
| % Daily Value* | ||
| Total Fat 16g | 25% | |
| Saturated Fat 9g | 45% | |
| Cholesterol 46mg | 16% | |
| Sodium 850mg | 36% | |
| Total Carbohydrate 12g | 4% | |
| Dietary Fiber 3g | 11% | |
| Sugars 5g | ||
| Protein 8g | ||
| Vitamin A 12% | Vitamin C 15% | |
| Calcium 19% | Iron 13% | |
* Percent Daily Values are based on a 2,000 calorie diet. |
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