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Asparagus Soup

 
One serving costs about $3.23 One serving costs about $3.23

$3.23 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter soup
spoonacular Score:75%

Spoonacular Score: 75%

 

Asparagus Soup might be just the main course you are searching for. One serving contains 307 calories, 19g of protein, and 13g of fat. For $3.23 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. It can be enjoyed any time, but it is especially good for Autumn. If you have salt and papper, butter, milk, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 75%. This score is pretty good. Try Asparagus Soup With Crisp Asparagus Rolls, New England Soup Factory's Asparagus, Lemon, and Orzo Soup, and Asparagus Soup for similar recipes.

Ingredients

Servings:
2.5 lb
2.5 lb asparagus
asparagus
2 Tbsps
2 Tbsps butter
butter
2
2  chicken bouillon cubes
chicken bouillon cubes
some
some croutons
croutons
2 Tbsps
2 Tbsps flour
flour
6 cups
6 cups low fat milk
low fat milk
some
some salt
salt
2.5 lb asparagus
2.5 lb
asparagus
2 Tbsps butter
2 Tbsps
butter
2  chicken bouillon cubes
2
chicken bouillon cubes
some croutons
some
croutons
2 Tbsps flour
2 Tbsps
flour
6 cups low fat milk
6 cups
low fat milk
some salt
some
salt

Equipment

food processor
food processor
sauce pan
sauce pan
blender
blender
food processor
food processor
sauce pan
sauce pan
blender
blender


Instructions

  1. Snap tough ends off asparagus and discard.
  2. Place cleaned asparagus in saucepan along with the milk.
  3. Crumble in the stock cubes and bring slowly to the boil.
  4. Simmer uncovered for 10-15 minutes until asparagus is just tender.
  5. Process in a food processor or blender until chunky.
  6. Melt butter in large saucepan.
  7. Add flour and cook until pale golden.
  8. Add soup and stir until it comes back to the boil.
  9. Serve garnished with the croutons.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.23
Ingredient
2.5 pounds asparagus
2 tablespoons butter
2 chicken bouillon cubes
some croutons
2 tablespoons flour
6 cups low fat milk
Price
$10.05
$0.24
$0.17
$0.04
$0.02
$2.40
$12.93

Tips

Health Tips

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're trying to cut back on empty carbs, try replacing croutons with something healthier, like a soup topper of nuts and seeds. If croutons are a necessity, look for a whole wheat variety or make your own.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Size doesn't matter (when buying asparagus). Look for firm, straight stalks and an even green color. Leave limp and otherwise sad looking asparagus behind. Store in the fridge, but use within a few days.

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • According to the Environmental Working Group (EWG), asparagus is one of the "cleanest" vegetables when it comes to pesticide residue, so you do not necessarily need to buy organic asparagus.

Disclaimer

Nutritional Information

Quickview
278 Calories
19g Protein
9g Total Fat
32g Carbs
38% Health Score
Limit These
Calories
278
14%

Fat
9g
15%

  Saturated Fat
6g
38%

Carbohydrates
32g
11%

  Sugar
24g
27%

Cholesterol
33mg
11%

Sodium
889mg
39%

Get Enough Of These
Protein
19g
38%

Vitamin K
118µg
113%

Vitamin B2
1mg
64%

Vitamin A
3012IU
60%

Calcium
517mg
52%

Phosphorus
493mg
49%

Folate
174µg
44%

Iron
6mg
36%

Vitamin B1
0.51mg
34%

Potassium
1116mg
32%

Selenium
20µg
29%

Vitamin D
4µg
29%

Copper
0.58mg
29%

Vitamin B12
1µg
28%

Manganese
0.49mg
25%

Fiber
6g
24%

Vitamin E
3mg
23%

Vitamin B5
2mg
21%

Zinc
3mg
20%

Magnesium
81mg
20%

Vitamin B6
0.39mg
20%

Vitamin C
15mg
19%

Vitamin B3
3mg
17%

covered percent of daily need

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