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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
This recipe is:
Contest Winning
Diabetic Friendly
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
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Reviewed on Mar. 07, 2011 by lafleur
Very good, simple. Don't let the soup simmer too long, the asparagus can get a little mushy.
Reviewed on Jun. 25, 2010 by gilland3981
My husband loved this soup. It is very easy to make.
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