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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
  • Total Time
    Prep: 10 min. Cook: 35 min.
  • Makes
    4 servings

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 zest
  • 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 zest, nutmeg and seasoned salt. Cover and simmer for 25 minutes, stirring occasionally.
Nutrition Facts
1 cup: 182 calories, 12g fat (0 saturated fat), 2mg cholesterol, 248mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.

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Reviews

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Average Rating:
  • kmonster
    Mar 1, 2013

    Very light and refreshing taste. Easy to make, I'll be making this again!

  • lafleur
    Mar 7, 2011

    Very good, simple. Don't let the soup simmer too long, the asparagus can get a little mushy.

  • gilland3981
    Jun 25, 2010

    My husband loved this soup. It is very easy to make.

  • katlaydee3
    May 23, 2009

    No comment left