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Ingredients
US|METRIC
8 SERVINGS
- 4 Tbsp. extra-virgin olive oil
- 1 tsp. fresh thyme (, chopped)
- 2 shallots (, chopped)
- 7.5 oz. asparagus spears (2 box, frozen, cut into 1-inch pieces)
- 1 jar Bertolli Garlic Alfredo Sauce
- 3 cups fat free reduced sodium chicken broth
- 1 1/4 cups water
- 1 pinch ground nutmeg
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Directions
- Combine 3 tablespoons oil and thyme in small bowl; set aside.
- Heat remaining 1 tablespoon olive oil in 4-quart saucepot over medium heat and cook shallots, stirring frequently, until tender, about 4 minutes. Stir in asparagus and cook, stirring occasionally, until moisture is evaporated, about 3 minutes. Stir in broth and Sauce. Process soup, in batches in blender, taking care not to fill blender more than halfway. Return to saucepot. Stir in water and cook over medium heat until heated through, about 2 minutes.
- Serve drizzled with thyme oil.
NutritionView More
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90Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories90Calories from Fat60 |
% DAILY VALUE |
Total Fat7g11% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol |
Sodium5mg0% |
Potassium150mg4% |
Protein1g |
Calories from Fat60 |
% DAILY VALUE |
Total Carbohydrate6g2% |
Dietary Fiber<1g2% |
Sugars<1g |
Vitamin A10% |
Vitamin C8% |
Calcium2% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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