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Herbed Asparagus Soup Recipe

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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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. Combine the flour and water until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Garnish each serving with sour cream and lemon peel. Yield: 4 servings.
Originally published as Creamy Asparagus Soup in Light & Tasty April/May 2003, p12

Nutritional 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.

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