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  • Asparagus Soup

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    RichaWadhwa88
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    This document provides a recipe for a creamy potato and asparagus soup. It contains potatoes, asparagus, onion, celery, water, butter, flour, milk, and is seasoned with lemon zest and black pepper. To make it, the vegetables are boiled until tender then butter and a flour/milk mixture are stirred in to thicken the soup before serving. Each serving contains 145 calories and provides protein, carbohydrates, fiber, and other nutrients.

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    asparagus soup

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    This document provides a recipe for a creamy potato and asparagus soup. It contains potatoes, asparagus, onion, celery, water, butter, flour, milk, and is seasoned with lemon zest and black pepper. To make it, the vegetables are boiled until tender then butter and a flour/milk mixture are stirred in to thicken the soup before serving. Each serving contains 145 calories and provides protein, carbohydrates, fiber, and other nutrients.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    28 views1 page

    Asparagus Soup

    Uploaded by

    RichaWadhwa88
    This document provides a recipe for a creamy potato and asparagus soup. It contains potatoes, asparagus, onion, celery, water, butter, flour, milk, and is seasoned with lemon zest and black pepper. To make it, the vegetables are boiled until tender then butter and a flour/milk mixture are stirred in to thicken the soup before serving. Each serving contains 145 calories and provides protein, carbohydrates, fiber, and other nutrients.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as docx, pdf, or txt
    of 1

    Ingredients

    2 cups potatoes, peeled and diced


    1/2 pound fresh asparagus, cut into 1/4-inch pieces
    1/2 cup chopped onion
    2 stalks celery, chopped
    4 cups water
    2 tablespoons butter
    1/2 cup whole-wheat (whole-meal) flour
    1 1/2 cups fat-free milk
    Lemon zest, to taste
    Cracked black pepper, to taste

    Directions
    In a large soup pot over high heat, combine the potatoes, asparagus, onions, celery and water.
    Bring to a boil. Reduce heat, cover and simmer until the vegetables are tender, about 15
    minutes. Stir in the butter.

    In a small bowl, whisk together the flour and milk. Pour the mixture slowly into the soup pot,
    stirring constantly. Increase the heat to medium high and continue to stir until the soup
    thickens, about 5 minutes. Remove from heat. Season with lemon zest and cracked black pepper
    to taste. Serve in warmed bowls.

    Nutritional Analysis
     (per serving)
    Serving size: 1 1/2 cups
    Calories 145 Cholesterol 12 mg
    Protein 6g Sodium 71 mg
    Carbohydrate 23 g Fiber 3g
    Total fat 4g Potassium 503 mg
    Saturated fat 2g Calcium 81 mg
    Monounsaturated fat 2g  

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