Elegant and simple: a true classic.
17 | asparagus, average size | 340 g | |
2 3/4 cups | chicken broth | 700 mL | |
3 tbsp | butter, unsalted | 40 g | |
1/3 cup | white flour (all purpose) | 40 g | |
1/3 cup | cream 15% | 85 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
A blender or food processor will be very useful to purée the soup.
The soup keeps up to 6 days in the refrigerator or up to 2 months in the freezer. Cream should not be added before freezing, but only later when the soup is reheated.
per 1 serving (240 g)
Amount % Daily Value |
Calories 140 |
Fat 9 g 14 % |
Saturated
5.5 g
29 % |
Cholesterol 30 mg |
Sodium 450 mg 19 % |
Carbohydrate 12 g 4 % |
Fibre 2 g 7 % |
Sugars 1 g |
Net Carbs 10 g |
Protein 4 g |
Vitamin A 17 % |
Vitamin C 7 % |
Calcium 4 % |
Iron 14 % |
Food Group | Exchanges |
---|---|
Starches | ½ |
Vegetables | 0 |
Fats | 1 ½ |
It's awesome! We forgot the cream but we put milk + 1 table spoon of cream cheese instead. It was really good and yet so simple to make!