Once Upon a Chef · by Jennifer Segal★ 4.9 (556)
Asparagus Soup with Lemon and Parmesan
NUTRITION · PER SERVING55M COOK
CAL 11%·PRO 30%
CARBS 19G33% OF CAL
7G FIBER9G SUGAR3G OTHER
FAT 12G47% OF CAL
7G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky asparagus soup blended with butter, onion, garlic, and broth, finished with lemon and Parmesan. Rich and elegant without heavy cream.
mainamericansoup🍲 stockpot🌀 blendergluten free
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Nutrition & ingredients
Ingredients
serves 4- 2 bunches asparagus ((about 2¼ pounds/1 kg), bottom ends trimmed)
- 3 tablespoons unsalted butter
- 2 medium yellow onions, (chopped)
- 3 cloves garlic, (peeled and smashed)
- 6 cups low-sodium chicken broth
- Salt
- Freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice, (from one lemon)
- ½ cup shredded Parmigiano-Reggiano
- Handful fresh herbs, (such as thyme, dill or basil (optional, for garnish))
At a glance
PER SERVING · TIME 55M
CAL 11%·PRO 30%
CARBS 19G33% OF CAL
7G FIBER9G SUGAR3G OTHER
FAT 12G47% OF CAL
7G SAT4G 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
- 40m
- Sodium
- 1396mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 963mg
- Calcium
- 229mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1396MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.