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Add a photoServings: 6
Ingredients
- 440 gm asparagus tips, tinned
- 1 x avocados
- 1 x lemons
- 1/4 c. flour, plain
- 2 Tbsp. butter
- 4 c. chicken stock
- 300 ml cream salt, pepper
Directions
- Drain asparagus, cut off and reserve the tip of each spear (about 2 cm).
- Puree the remaining asparagus with its liquid.
- Peel and halve the avocado, removing stone. Slice thinly and sprinkle with lemon juice to prevent discolouration.
- Heat butter, stir in flour and cook, stirring, without browning, for two min. Gradually stir in the warm stock, then add in the pureed asparagus and liquid. Stir in cream and reheat gently without boiling.
- Serve each bowl topped with sliced avocado and asparagus tips.
- This soup can be served chilled.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 6 servings | |
| Calories 136 | |
| Calories from Fat 66 | 49% |
| Total Fat 7.48g | 9% |
| Saturated Fat 3.0g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 368mg | 15% |
| Potassium 339mg | 10% |
| Total Carbs 14.46g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 1.04g | 1% |
| Protein 3.98g | 6% |
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