Asparagus Soup I Recipe

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Brief

Prep 10 mins

Cook: 25 mins

Total: 35 mins

Servings: 8

Yield: 8 servings

Asparagus Soup I Recipe

Ingredients

4 large potatoes

peeled

2 cubeschicken bouillon

2 (10 ounce) cans asparagus

1 tablespoon fennel seed

½ teaspoon ground black pepper to taste

1 tablespoon fennel greens for garnish

Soup, Stew and Chili

Directions

Step 1

Boil and mash potatoes. Puree in a blender and set aside.

Step 2

In large pot dissolve bouillon in water following the directions on the package.

Step 3

Add asparagus spears and stir until spears are dissolved. Stir in the potatoes. Season with fennel seeds and pepper to taste. Garnish with fennel greenery if desired. Serve hot.

Nutritional Information

Asparagus Soup I Recipe

Servings Per Recipe:8

Calories: 167.7

% Daily Value *

Protein: 6.3g 13%

Carbohydrates: 36.8g 12%

Dietary Fiber: 6.2g 25%

Sugars: 2.6g

Fat: 0.5g 1%

Saturated Fat: 0.1g 1%

Cholesterol: 0.2mg

Vitamin A Iu: 955IU 19%

Niacin Equivalents: 4.5mg 34%

Vitamin B6: 0.6mg 39%

Vitamin C: 44mg 73%

Folate: 168.1mcg 42%

Calcium: 55.3mg 6%

Iron: 2.5mg 14%

Magnesium: 59.3mg 21%

Potassium: 1004.2mg 28%

Sodium: 313mg 13%

Thiamin: 0.3mg 28%

Calories From Fat: 4.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.