Soup and Salad Menu
This light yet satisfying meal is ideal for an alfresco luncheon. Though the recipe calls for the soup to be chilled, it's also good hot or at room temperature.
Raspberries topped with whipped cream
Asparagus soup Cut 1 1/2 pounds asparagus into 1-inch pieces. Bring 3 cups fat-free, less-sodium chicken broth to a boil in a medium saucepan. Add asparagus to broth; cook 2 minutes or until tender. Remove asparagus with a slotted spoon; place in a large bowl of ice water. Drain. Cool broth to room temperature. Place broth, asparagus, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a blender; process until smooth. Cover and chill. Divide soup evenly among 6 bowls. Top each serving with 1 teaspoon crème fraîche or light sour cream and 1/2 teaspoon chopped fresh chives.
Cooking Light, May 2009
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