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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, melt the butter over medium heat. | 2. Add the onions and sauté for 5 minutes or until tender. | 3. Add the flour and cook until bubbly, stirring constantly. | 4. Whisk in the stock. | 5. Stir in the asparagus, salt, pepper, and bring to a boil. | 6. Lower the heat, cover, and simmer for 15 minutes or until the asparagus is tender. | 7. Using a slotted spoon, remove ½ cup of asparagus to a plate. | 8. In a food processor, in batches if necessary, puree the soup for 45 seconds or until smooth. | 9. Return the soup to the saucepan and add the milk. | 10. Cook, uncovered, over medium heat until hot. | 11. (Do not boil). | 12. Ladle soup into bowls and garnish with the reserved asparagus. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
onion	1		chopped	60.0	14.01	1.65	0.15
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
chicken stock	32	fluid		-	-	-	-
asparagus	1 1/2		washed cut	136.0779	26.3991	14.9686	0.8165
morton lite salt	1/2	teaspoon		-	-	-	-
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
milk	8	fluid	evaporated	-	-	-	-

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