Nutritive Information
- Calories per serving: 244.26cal
- Fat per serving: 15.02g
- Protein: 15.72g
- Fiber: 7.15g
- Cholesterol: 34.68mg
- Vitamin A: 282.88RE
- Vitamin C: 108.37 mg
- Vitamin E: 6.47mg
- Thiamine: 0.16mg
- Riboflavin: 0.30mg
- Niacin: 6.63mg
- Folate: 391.06mcg
- Sodium: 1104.05mg
- Calcium: 171.61mg
- Magnesium: 64.59mg
- Potassium: 1167.35mg
- Iron: 6.23mg
- Zinc: 2.19mg
Ingredients
- Onion: 3 cups
- Garlic clove minced: 4-1/2 teaspoons
- Butter, unsalted: 3/8 cup
- Chicken broth canned: 36 ounces
- Asparagus fresh. spears: 2-5/8 pounds
- Parsley fresh: 3/4
- Basil, fresh: 3 Tablespoons
- Tarragon, fresh: 3 Tablespoons
- Cayenne pepper: 3/16 teaspoon
Instructions
- Trim asparagus and cut into 1/2-inch pieces, reserving tips. Finely chop basil and mint. In a large saucepan cook the onions and garlic in butter over moderate heat, stirring occasionally, until the onions are softened. Add the broth, asparagus pieces, parsley, basil, tarragon, cayenne, and salt and pepper to taste. Cover and simmer the mixture for 1 hour.
- In a blender puree the soup in batches until it is smooth, transferring it as it is pureed to another large saucepan.
- In another saucepan of boiling water cook the reserved asparagus tips for 2 minutes, or until they are tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and drain them.
- To the soup add the asparagus tips and salt and pepper to taste and heat the soup over moderate heat until it is hot. Makes about 5 cups.
