(Web Exclusive) Round 2 Recipe: Cream of Asparagus Soup

(Web Exclusive) Round 2 Recipe: Cream of Asparagus Soup
21 Ingredients
  • 2 tablespoons canola oil
  • Leftover asparagus stems from Asparagus and Tomato Tart, recipe follows
  • 1/2 cup chopped yellow onion
  • 2 cups milk
  • 1 tablespoon chopped fresh parsley leaves
  • 1 can cream of potato soup
  • 2 tablespoons sour cream
  • Salt and pepper
  • One 9-inch frozen pie crust
  • 2 slices bacon, chopped
  • 1 medium onion, chopped
  • 1 bunch fresh asparagus tips, reserve stems for another use
  • 1/2 cup ricotta cheese
  • 1/4 cup milk
  • 2 eggs, lightly beaten
  • 1 tablespoon chopped fresh parsley leaves
  • One 14.5-ounce can diced tomatoes, drained well, divided
  • 1/2 teaspoon salt, plus more for seasoning
  • 1/4 freshly ground black pepper, plus more for seasoning
  • 1 1/2 teaspoons chopped fresh basil leaves
  • 1 teaspoon balsamic vinegar
Nutrition
610
31% daily value
4 servings
                                       
                                           
     

Fat

61% 40

Saturated

73% 15

Trans

- 0

Monounsaturated

- 16

Polyunsaturated

- 6

Carbs

16% 49

Carbs (net)

- 44

Fiber

22% 5

Sugars

- 13

Sugars, added

- 0

Protein

34% 17

Cholesterol

41% 122

Sodium

47% 1132

Calcium

32% 318

Magnesium

13% 54

Potassium

16% 738

Iron

20% 4

Zinc

18% 2

Phosphorus

47% 326

Vitamin A

22% 201

Vitamin C

25% 22

Thiamin (B1)

71% 1

Riboflavin (B2)

46% 1

Niacin (B3)

18% 3

Vitamin B6

30% 0

Folate equivalent (total)

23% 93

Folate (food)

- 76

Folic acid

- 10

Vitamin B12

42% 1

Vitamin D

626% 94

Vitamin E

20% 3

Vitamin K

59% 71

Sugar alcohols

- 0

Water

- 377
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