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Cream of Asparagus Soup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)58.0593
Energy (kCal)379.6684
Carbohydrates (g)16.9836
Total fats (g)8.4567
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak and rinse asparagus. | 2. Remove top 1 inch of each spear, discard tough lower part, and reserve middle portion of stalks. | 3. In a 3-quart saucepan, over medium heat, sauté onion in butter for 3 to 5 minutes or until translucent. | 4. Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper. | 5. Cover and bring to a boil. | 6. Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft. | 7. Remove from heat and let cool. | 8. Remove asparagus tips and set aside. | 9. Place half of the soup at a time in a blender container. | 10. Cover and blend at high speed for 20 to 30 seconds or until very smooth. | 11. Pass through a fine sieve and return blended soup to saucepan. | 12. Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold. | 13. Be sure to adjust the seasoning after you add the cream (or half& half, or milk), especially if you plan to serve it cold. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    asparagus spear 1 lb 201.7333 0.0 44.88 1.1333
    onion 1 diced 44.0 10.274000000000001 1.21 0.11
    butter 1 tablespoon unsalted 85.5 3.9285 2.6715 7.2
    chicken broth 24 ounces reduced sodium - - - -
    potato 1 peeled diced - - - -
    celery rib 1 chopped 201.7333 0.0 44.88 1.1333
    thyme 1 teaspoon dried 0.8079999999999999 0.1956 0.0445 0.0134
    cream may 8 ounces evaporated cut 201.7333 0.0 44.88 1.1333
    salt - - - -
    white pepper ground - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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