Herbed Asparagus Soup

Name: Herbed Asparagus Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 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

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.

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

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.

Nutrition 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.

Originally published as Creamy Asparagus Soup in Light & Tasty April/May 2003