Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Asparagus | 6 spears (90g) | 27 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Soup | not in our table | 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
- two bunches of asparagus
- one pint cold water
- three pints of soup stock
- three tablespoons of butter
- three tablespoons of flour
- half cup of cream
- one-half cup of whipped cream may be added to soup just before serving
- a teaspoon of salt
- salt
- parsley
Directions
CREAM OF ASPARAGUS SOUP— Wash and drain two bunches of asparagus, reserve the tips and add stalks to one pint cold water. Boil five minutes, drain, add three pints of soup stock, slice of onion, and boil thirty minutes ; rub through sieve. Melt three tablespoons of butter, add three tablespoons of flour, a teaspoon of salt, teaspoon of chopped parsley, and cook with hot stock ; add one- half cup of cream and the asparagus tips which have been previously boiled, bring to a boil and serve. One-half cup of whipped cream may be added to soup just before serving.