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Ingredientes
- 30 stalk asparagus (2 pounds)
- 4 quart water
- 1 Tbsp. salt
- 1/4 c. chopped onion
- 1/4 c. chopped parsley
- 1 tsp grnd coriander
- 2 Tbsp. butter
- 1 Tbsp. flour
- 2 c. chicken broth, heated
- 1/2 c. heavy cream
- 1 Tbsp. lemon juice
- 1/2 tsp salt
- 1/4 tsp white pepper
Direcciones
- Trim tough ends and peel asparagus stems with potato peeler. Tie together in 3 bunches; simmer in large pot of salted water till just tender. Lift bundles out; place in sink of cool water. When cook, drain on paper towels.
- Cut into 1-inch pcs; reserve.
- In medium saucepan, saute/fry onion and parsley with coriander and butter till soft. Stir in flour; cook for three min. Remove pan from heat; stir in heated broth. Simmer mix 5 min. Add in reserved asparagus stalks.
- Puree mix in blender or possibly food processor till smooth. (Do in batches.)
- Return puree to saucepan; stir in cream and reserved tips. Heat. Don't boil. Stir in lemon juice. Add in salt and pepper. Serve warm or possibly chilled.
- Our Best Recipes to You, Again
- Brandon, Mississippi
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 783g | |
| Recipe makes 6 servings | |
| Calories 92 | |
| Calories from Fat 68 | 74% |
| Total Fat 7.76g | 10% |
| Saturated Fat 4.79g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 1540mg | 64% |
| Potassium 189mg | 5% |
| Total Carbs 4.39g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.15g | 1% |
| Protein 2.29g | 4% |
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