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Ingredients
- 3/4 lb asparagus trimmed, and snapped into 2" lengths
- 1 c. chicken broth
- 1/2 c. half-and-half
- 1 Tbsp. chopped chives Salt to taste Freshly-grnd white pepper to taste
- 1 Tbsp. butter softened
- 1 tsp fresh dill chopped
Directions
- Place asparagus and chicken broth in medium pan and cook, covered, till very tender, 10 to 15 min. Pour asparagus and broth into blender or possibly food processor and process till pureed. Add in half-and-half, chives and season to taste with salt and pepper. Blend till smooth.
- If necessary, pour back into pan and simmer till warm. Don't allow to boil. Mix together butter and dill to create paste. Remove soup from heat and add in butter mix, stirring till it melts in. Serve immediately.
- This recipe yields 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 276g | |
| Recipe makes 2 servings | |
| Calories 156 | |
| Calories from Fat 114 | 73% |
| Total Fat 12.94g | 16% |
| Saturated Fat 8.05g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 254mg | 11% |
| Potassium 358mg | 10% |
| Total Carbs 6.58g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.8g | 1% |
| Protein 5.02g | 8% |
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