Kristine's Kitchen · by Kristine Rosenblatt★ 4.7 (3)
Asparagus Soup
NUTRITION · PER SERVING35M COOK
CAL 4%·PRO 7%
CARBS 9G45% OF CAL
4G FIBER0G ADDED4G INTRINSIC1G OTHER4G TOTAL SUGAR
FAT 4G50% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, fresh asparagus soup with a creamy texture made without cream. Velvety and delicate, served warm or chilled as a light main course.
mainamericansoup🫕 dutch oven🌀 blendergluten freevegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- ⅓ cup chopped shallot
- 2 pounds fresh asparagus (ends trimmed, cut into 1-inch pieces)
- 2 cloves garlic (minced)
- 3 cups low sodium vegetable broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1-2 tablespoons fresh lemon juice (to taste)
- shaved Parmesan cheese, fresh dill, freshly ground black pepper (optional, for serving)
At a glance
PER SERVING · TIME 35M
CAL 4%·PRO 7%
CARBS 9G45% OF CAL
4G FIBER0G ADDED4G INTRINSIC1G OTHER4G TOTAL SUGAR
FAT 4G50% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 256mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 364mg
- Calcium
- 45mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 256MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.