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Creamy Asparagus Soup

3 Ratings
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Serves: 4 (1 cup each)

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All you need:

  • 1 pound fresh asparagus, trimmed
  • 1 large russet potato, peeled and cubed (about 11 oz)
  • 3 c. Hy-Vee chicken broth
  • 1/4 c. chopped green onion
  • 1/4 tsp dried tarragon
  • 2 tbsp chopped fresh basil, plus additional for garnish
  • 1/8 tsp ground white pepper
  • 1/2 c. Hy-Vee half-and-half
  • Hy-Vee sour cream, optional

All you do:

  1. Chop asparagus into 2-inch pieces. Set a few asparagus tips aside for garnish; place remaining asparagus in large saucepan. Add potatoes, chicken broth, green onion, tarragon, basil and white pepper. Bring to boiling. Simmer, uncovered, for 10 minutes or until potatoes are very tender. Remove from heat and cool for 10 minutes.
  2. Meanwhile, boil reserved asparagus tips for 3 to 4 minutes or until crisp-tender.
  3. Carefully transfer asparagus mixture to a blender container. Cover and blend until smooth. Stir in half-and-half.
  4. To serve, dollop each serving with sour cream, if desired, and garnish with asparagus tips and additional chopped fresh basil. Serve soup warm or chilled.

Daily Values:

20% vitamin A 8% calcium
25% vitamin C 15% iron

Nutrition Facts per serving:

Calories: 140 Protein: 6g
Carbohydrate: 23g Saturated Fat: 2g
Cholesterol: 10mg Sodium: 750mg
Dietary Fiber: 4g Sugars: 4g
Fat: 4g Trans fats: 0g
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