| 47 | 48 | 49 | 50 | 51 |
| 1 | 35 | 70 | 104 | 139 |
|
Cream of Asparagus Soup
Yield: 6 servings
1
1
1
2
1
tablespoon butter
small onion, finely chopped
/2 celery, finely chopped
cups chicken stock
pound asparagus, chopped
Salt and pepper, to taste
1
3
3
/4 teaspoon mace
/4 cup whipping cream
hard boiled eggs, chopped
Melt the butter in a saucepan over medium heat. Add the onion and celery and cook, stirring often,
until soft but not brown. Add the stock and bring to a boil. Add the asparagus; simmer for 5 minutes.
Add salt, pepper, and mace. Remove from heat. Slowly stir in the cream. Reheat gently. Serve in bowls
garnished with hardâcooked egg.
Per Serving: 144 Cal (62% from Fat, 21% from Protein, 18% from Carb); 8 g Protein; 10 g Tot Fat; 7
g Carb; 2 g Fiber; 52 mg Calcium; 1 mg Iron; 327 mg Sodium; 145 mg Cholesterol
Cream of Asparagus Soup
42
Page
Quick Jump
|