Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Asparagus Soup (more Simply Antony) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Asparagus
6 Shallots
4 Potatoes
25 Gram(s) Butter, 1oz
Double cream
Fresh peas
Vegetable stock
1 Handful fresh spinach
Fresh thyme leaves
Melt the butter and cook the shallots, garlic and soft thyme leaves
until soft. Add some diced potatoes and vegetable stock and cook until
the potatoes are soft. Add the trimmed asparagus, some fresh peas and
a handful of spinach and cook for 7 minutes. Liquidise and pass
through a sieve, season to taste. Serve topped with a dollop of
whipped cream and a few blanched asparagus tips. Converted by
MC_Buster. Per serving: 622 Calories (kcal); 21g Total Fat; (29%
calories from fat); 13g Protein; 100g Carbohydrate; 55mg Cholesterol;
267mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 2 1/2
Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Converted by
MM_Buster v2.0n.

Nutrition (calculated from recipe ingredients)
Calories: 2396
Calories From Fat: 211
Total Fat: 24.2g
Cholesterol: 53.8mg
Sodium: 617.4mg
Potassium: 9937mg
Carbohydrates: 503g
Fiber: 97.4g
Sugar: 204.1g
Protein: 82g

Scale this recipe to Servings [?]