Lemon Asparagus Soup Recipe

Lemon Asparagus Soup Recipe photo by Taste of Home

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We have a small asparagus patch, and my husband and I wait eagerly for this tasty vegetable to appear every spring. We're pleased to use our precious harvest in this soup. Lemon and nutmeg give it a surprising spark. —Darlene Swille, Green Bay, Wisconsin

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Lemon Asparagus Soup Recipe

Prep: 10 min. Cook: 35 min.

Yield: 4 Servings

10 35 45

Ingredients

1 medium onion, chopped
1/2 cup chopped celery
1/4 cup butter
2 tablespoons cornstarch
1 cup water
2 chicken bouillon cubes
3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 cups milk
1/4 to 1/2 teaspoon grated lemon peel
1/8 teaspoon ground nutmeg
Dash seasoned salt

Directions

In a 2-qt. saucepan, saute the onion and celery in butter until tender. Combine cornstarch and water; stir into the saucepan with bouillon. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Add asparagus. Reduce heat; cover and simmer until asparagus is crisp-tender, about 3-4 minutes.
Stir in the milk, lemon peel, nutmeg and seasoned salt. Cover and simmer for 25 minutes, stirring occasionally. Yield: 4 servings.

Diabetic Exchanges: One 1-cup serving (prepared with margarine, low-sodium bouillon and skim milk) equals 2 fat, 1 starch, 1 vegetable; also, 182 calories, 248 mg sodium, 2 mg cholesterol, 14 gm carbohydrate, 5 gm protein, 12 gm fat.

Originally published as Lemon Asparagus Soup in Taste of Home April/May 1997, p25