Cream of Asparagus Soup	Printer Friendly version
1 medium onion, diced 1 tablespoon canola oil 2 medium potatoes, diced 4 cups low sodium chicken broth 1 1/2 pounds asparagus, sliced 1/4" thick 1 1/2 teaspoons salt 1/8 teaspoon celery salt 1/8 teaspoon pepper Use the following only if necessary: 1/4 cup flour 1/2 cup cold water
Sauté onion in oil. Add diced potato along with 1 cup of broth. Simmer until potatoes are soft. Wash the asparagus and snap off the tough ends. Slice into 1/4 inch pieces. Add asparagus and remaining stock to potatoes and onions. Cook for 10 minutes or until the vegetables are quite tender. Add salt if necessary .pepper and then puree. Mix flour and water to a white wash; add slowly to soup puree, cook an additional 3 to 5 minutes. Garnish with cooked asparagus tips.
Preparation Time: 30 minutes Servings: 8

Per Serving Nutritional Analysis
Per serving (excluding unknown items): 94 calories; 2g fat (17.2% calories from fat); 8g protein; 13g carbohydrate; 2g dietary fiber; 0mg Cholesterol; 687mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.
Calories (kcal): % Calories from Fat: % Calories from Carbohydrates: % Calories from Protein: . Total Fat (9): Saturated Fat (9): Monounsaturated Fat (9): Polyunsaturated Fat (9): Cholesterol (m9): Carbohydrate (9): Dietary Fiber (9): Protein (9): Sodium (m9): Potassium (m9): Calcium (m9): Iron (m9): Zinc (m9): Vitamin C (m9): Vitamin A (i.u.): Vitamin A (r.e.):	94 17.2% 51.4% 31.4% 2g trace 1g 1g 0mg 13g 2g 8g 687mg 389mg 26mg 1mg 1mg 13mg 263IU 26RE		Vitamin 86 (mg): Vitamin 812 (mcg): Thiamin 81 (mg): Riboflavin 82 (mg): Folacin (mcg): Niacin (mg): Caffeine (mg): Alcohol (kcal): % Refuse: Food Exchanges Grain (Starch): Lean Meat: Vegetable: Fruit: Non-Fat Milk: Fat: Other Carbohydrates:	.2mg .3mcg .1mg .1mg 70mcg 4mg 0mg 0 0.0% 1/2 1/2 1/2 0 0 1/2 0