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Spring Asparagus Soup

yield: 4 total time: 75 minutes
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Ingredients

  • 2 pounds asparagus
  • 1 shallot sliced thin
  • 2 cloves garlic minced
  • 5 cups vegetable stock
  • 2 cups water
  • 1/4 cup parsley finely chopped
  • 3 tablespoons apple butter 1 tablespoon softened
  • 1 tablespoon olive oil
  • 4 eggs
  • 2 green onions roughly chopped
  • 2 celery ribs diced
  • 1 carrot diced
  • 2 Yukon Gold potatoes peeled and cut into 1-inch pieces
  • 3 tablespoons parmigiano reggiano cheese shredded
  • salt
  • pepper
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 tablespoons fresh squeezed lemon juice
  • 4 slices baguette cut on the bias inch thick
  • hot sauce for topping

Nutrition

  • Calories : 490 calories
  • Carbohydrate : 77 grams
  • Cholesterol : 215 milligrams
  • Fat : 11 grams
  • Fiber : 11 grams
  • Protein : 25 grams
  • SaturatedFat : 3 grams
  • Sodium : 2040 milligrams
  • Sugar : 16 grams
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