| Total sodium per serving: 76mg |
Total calories per serving: 103 |
Servings: 6 |
Ingredients:
- 900 ml no salt added chicken broth (one box)
- 346g raw asparagus pieces
- 110g onion, diced (1 medium)
- 204g celery, diced (2 ½ stalks)
- 6g garlic, chopped (2 cloves)
- 264g potato, raw, peeled, cubed (2 medium)
- 1 cup half & half cream
- 1 cup water
Directions:
1. Place all the ingredients, except for half & half and water, into a large soup pot.
2. Place pot on stove over medium-high heat and bring contents to a boil.
3. Reduce heat to medium-low and let the veggies simmer until everything is tender. If the broth is getting low, add a bit of water to keep the veggies covered.
4. Using an immersion blender/stick blender, purée the veggies being carful to avoid splattering. If using a stand blender, purée in small batches as the heat will blow the lid off the blender.
5. Once everything is puréed place it all back into the soup pot, add the half & half and water. Stir and bring the contents back to a simmer until all is heated through.
6. Divide the contents into 6 bowls and serve immediately or let cool, cover with a lid and refrigerate.
7. Season with pepper, parsley or favorite no salt seasoning if desired.
Makes 6 servings, each serving has 103 calories, 76mg sodium, 13.5g carbohydrates
Original recipe
