Herbed Asparagus Soup Recipe

Publisher Photo

Herbed Asparagus Soup Recipe

Be the first to add a review
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 green onions, chopped
  • 1 garlic cloves, minced
  • 1 tablespoon butter or stick margarine
  • 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 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

1 cup: 107 calories, 4g fat (3g saturated fat), 13mg cholesterol, 876mg sodium, 11g carbohydrate (0 sugars, 3g fiber), 7g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.

  • 2 green onions, chopped
  • 1 garlic cloves, minced
  • 1 tablespoon butter or stick margarine
  • 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
  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. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHerbed Asparagus Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review