Lemon Asparagus Soup

Name: Lemon Asparagus Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 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

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

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.

Originally published as Lemon Asparagus Soup in Taste of Home April/May 1997

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.