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Asparagus Parmesan Soup
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Friendly URLs: /asparagus-parmesan-soup
30 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
unsalted butter
parmesan cheese
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
unsalted butter
parmesan cheese
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
parmesan cheese
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Sodium as 187% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.3% of RDA
• Calories: 14.1% of RDA
• Carbs: 6.5% of RDA
• Fat (total lipid): 20.1% of RDA
• Fiber: 17.1% of RDA
• Fructose: 7.1% of RDA
• Protein: 17.0% of RDA
• Sodium: 187% of RDA
• Sugar: 33.3% of RDA
• Vitamin A (IU): 93.5% of RDA
• Vitamin B6: 12.8% of RDA
• Vitamin C: 18.2% of RDA
• Iron: 0.2% of RDA
• Magnesium: 13.3% of RDA
• Manganese: 8.7% of RDA
• Niacin: 22.9% of RDA
• Potassium: 14.2% of RDA
• Zinc: 15.3% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
17.9
g
Calories
283
 
Fiber
4.80
g
Iron
0.030
mg
Protein
19.1
g
Sodium
2537
mg
Sugars
10.4
g
Fat (total lipid)
12.3
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
2
lbs
+
-
 
chopped into 1 inch pieces.
 
2
tbsp
+
-
 
 
1/2
whole
+
-
 
diced.
 
1
tbsp
+
-
 
minced.
 
1/2
tbsp
+
-
 
freshly squeezed.
 
4
cups
+
-
 
 
1
cup
+
-
 
can use any kind of milk desired.
 
1
cup
+
-
 
freshly grated.
 
2
tsp
+
-
 
more to taste.
 
1/2
tsp
+
-
 
more to taste.
 
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PREPARATION
1.
In a large stock pot over medium heat, melt butter. Add onion and garlic and sauté for 1-2 minutes until onions are translucent and tender. Add asparagus, lemon juice, and vegetable broth.
2.
Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until asparagus is very tender.
3.
Transfer to a blender and puree until smooth. Transfer back to stock pot.
4.
Add milk, cheese, salt, and pepper and stir until cheese is completely melted and incorporated. Serve with additional parmesan cheese as desired.
NOTES, TIPS, TRICKS, HINTS, ETC:
If you have time, let the milk come to room temperature before you start making the soup, this will help prevent any curdling. If you don't have time, it's okay the soup will come out great but will be slightly less "smooth" in texture.
 
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 283
Protein 19.1 g
Carbohydrates 17.9 g
Iron 0.03 mg
Fiber 4.80 g
Calcium 3.20 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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