(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 1 bunch of asparagus
  • 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
  • 1 (9-inch) frozen pie crust
  • 2 slices bacon, chopped
  • 1 medium onion, chopped
  • 1 bunch fresh asparagus tips, reserve stems for Round 2 Recipe
  • 1/2 cup ricotta cheese
  • 1/4 cup milk
  • 2 eggs, lightly beaten
  • 1 tablespoon chopped fresh parsley leaves
  • 1 (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
609
30% daily value
4 servings
                                       
                                           
     

Fat

60% 39

Saturated

72% 14

Trans

- 0

Monounsaturated

- 16

Polyunsaturated

- 6

Carbs

16% 49

Carbs (net)

- 44

Fiber

22% 6

Sugars

- 13

Sugars, added

- 0

Protein

34% 17

Cholesterol

41% 122

Sodium

48% 1140

Calcium

32% 319

Magnesium

14% 55

Potassium

21% 745

Iron

20% 4

Zinc

14% 2

Phosphorus

47% 327

Vitamin A

22% 202

Vitamin C

38% 23

Thiamin (B1)

57% 1

Riboflavin (B2)

35% 1

Niacin (B3)

14% 3

Vitamin B6

20% 0

Folate equivalent (total)

24% 95

Folate (food)

- 78

Folic acid

- 10

Vitamin B12

17% 1

Vitamin D

1% 2

Vitamin E

15% 3

Vitamin K

90% 72
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