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Lemon Asparagus Soup

Lemon Asparagus Soup
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
4 ServingsPrep: 10 min. Cook: 35 min.

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.
Nutrition Facts: One 1-cup serving (prepared with margarine, low-sodium bouillon and skim milk) equals 2 fat, 1 starch,
© Taste of Home 2013

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Lemon Asparagus Soup (continued)

Nutrition Facts: 1 vegetable; also, 182 calories, 248 mg sodium, 2 mg cholesterol, 14 gm carbohydrate, 5 gm protein, 12 gm fat.
© Taste of Home 2013