Print Options

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts

Herbed Asparagus Soup

From Sterling Heights, Michigan, Adele Long shares the recipe for an asparagus soup that tastes like spring. Pureed to a smooth and creamy texture, the soup is nicely seasoned with thyme...and is sure to please asparagus lovers.

4 ServingsPrep/Total Time: 30 min.

Ingredients

2 green onions, chopped
1 garlic clove, minced
1 tablespoon butter
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1/2 teaspoon salt
1/2 to 3/4 teaspoon dried thyme
1/8 teaspoon pepper
1 bay leaf
2 tablespoons all-purpose flour
3 tablespoons water
1/4 cup reduced-fat sour cream
1 teaspoon grated lemon peel

Directions

In a large saucepan, saute onions and garlic in butter. Add the
broth, asparagus, salt, thyme, pepper and bay leaf. Bring to a boil.
Reduce heat; cover and simmer for 8-10 minutes or until asparagus is
tender. Drain asparagus, reserving cooking liquid. Discard bay leaf.
Cool slightly.
In a food processor, combine asparagus and 1/2 cup cooking liquid;
cover and process until smooth. Return pureed asparagus and
remaining cooking liquid to pan.
Combine the flour and water until smooth; stir into soup. Bring to a

2 of 2

Herbed Asparagus Soup (continued)

Directions (continued)

boil; cook and stir for 1-2 minutes or until thickened. Garnish each
serving with sour cream and lemon peel. Yield: 4 servings.

Nutrition Facts: One serving (1 cup soup with 1 tablespoon sour cream) equals 107 calories, 4 g fat (3 g saturated fat), 13 mg cholesterol, 876 mg sodium, 11 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.