Photo: Cala
Estimated Nutrition (whole recipe, rough)
369
Calories
36g
Protein
18g
Fat
18g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 cans (14 1/2 ounces each) reduced-sodium chicken broth
- 2 pounds asparagus, cut into 1" pieces
- 3 stalks celery, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon fresh tarragon, chopped, divided
- 3/4 cup nondairy creamer (see Note)
- =
Directions
1
1. Heat oil in a large pot over medium-high heat. Add onion and cook 5 minutes, until softened but not browned.
2
2. Add broth, asparagus, celery, salt, pepper and half of the tarragon to the pot. Bring to a boil. Lower heat, cover and simmer 20 minutes, until asparagus is very tender.
3
3. In a blender, purée soup in batches until smooth. Return to pot. Add nondairy creamer and remaining tarragon. Heat soup through over medium heat.
Recipe sourced from
fandom