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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 141.0
  • Total Fat: 5.0 g
  • Cholesterol: 13.4 mg
  • Sodium: 112.7 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 3.3 g
  • Protein: 4.7 g

View full nutritional breakdown of Creamy Asparagus Soup (Low Sodium) calories by ingredient
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Creamy Asparagus Soup (Low Sodium)

Submitted by: MISHBLEZ

Introduction

By Mayo Clinic staff
Original Article: http://www.mayoclinic.com/health/healthy-r
ecipes/NU00498
By Mayo Clinic staff
Original Article: http://www.mayoclinic.com/health/healthy-r
ecipes/NU00498

Number of Servings: 6

Ingredients

    Ingredients
    2 cups potatoes, peeled and diced
    1/2 pound fresh asparagus, cut into 1/4-inch pieces
    1/2 cup chopped onion
    2 stalks celery, chopped
    4 cups water
    2 tablespoons butter
    1/2 cup whole-wheat (whole-meal) flour
    1 1/2 cups fat-free milk
    Lemon zest, to taste
    Cracked black pepper, to taste

    Mayo Clinic Nutritional Analysis per serving:
    Nutritional analysis per serving
    Serving size: 1 1/2 cups
    Calories 145 Sodium 71 mg
    Total fat 4 g Total carbohydrate 23 g
    Saturated fat 2 g Dietary fiber 3 g
    Monounsaturated fat 2 g Protein 6 g
    Cholesterol 12 mg

Tips

Dietitian's tip:
This soup is a good source of potassium, vitamins A and C, iron, folate, magnesium and selenium. If you prefer, you can substitute broccoli for the asparagus.
By Mayo Clinic staff


Directions

Directions
In a large soup pot over high heat, combine the potatoes, asparagus, onions, celery and water. Bring to a boil. Reduce heat, cover and simmer until the vegetables are tender, about 15 minutes. Stir in the butter.

In a small bowl, whisk together the flour and milk. Pour the mixture slowly into the soup pot, stirring constantly. Increase the heat to medium high and continue to stir until the soup thickens, about 5 minutes. Remove from heat. Season with lemon zest and cracked black pepper to taste. Serve in warmed bowls.

Serving Size: Makes six 1 1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user MISHBLEZ.






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