Cream Of Asparagus Soup

A savory asparagus soup that can be enjoyed plain or used as a base for stews and casseroles.

30 minutes Prep: 10 minutes Cook: 20 minutes

196 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1	pound	asparagus	spears, fresh
1	each	onion	diced
1	tablespoon	butter
3	cups	chicken broth
1	each	potatoes	peeled, diced
1	each	celery	stalk, chopped
1	each	thyme leaves	sprig, fresh, or 1 ts dried
1	cup	milk	low-fat
1	x	black pepper	freshly ground, to taste

Directions

Soak and rinse asparagus. Remove top 1 inch of each spear, discard tough lower part, reserving middle portion of stalks. In a 3-quart saucepan over medium heat, saut� onion in butter for 3 to 5 minutes or until translucent. Add chicken stock, asparagus tips and stems, potato, celery, thyme, and pepper. Cover and bring to a boil. Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft.

Remove from heat and let cool. Remove asparagus tips and set aside. Place half of the soup at a time in a blender container. Cover and blend at high speed for 20 to 30 seconds or until very smooth. Pass through a fine sieve and return blended soup to saucepan. Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.

Serves 4.

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Nutrition Facts

Serving Size 437g

Amount per Serving

Calories 196 30% of calories from fat

	% Daily Value*
Total Fat 6.0g	10%
Saturated Fat 3.0g	16%
Trans Fat 0.0g
Cholesterol 18mg	6%
Sodium 316mg	13%
Total Carbohydrate 25.0g	8%
Dietary Fiber 4.0g	15%
Sugars 10.0g
Protein 10.0g	20%