Photo: Cala
Asparagus Soup II
10 ingredients
4 servings
openrecipes
"This is a great springtime soup! Fresh with the tastes we have all longed for throughout the winter!"
Estimated Nutrition (whole recipe, rough)
516
Calories
9g
Protein
26g
Fat
66g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 pounds fresh asparagus, trimmed and cut into 2 1/2 inch pieces
- 1 leek, sliced
- 6 cups water
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 onion, chopped
- 2 1/2 tablespoons long-grain white rice
- 1 to taste salt
- 1 pinch ground black pepper
- 1/2 teaspoon lemon juice
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes