Fresh Asparagus Soup

Yield:

Makes 4 servings (serving size: 1 1/4 cups soup and 5 tsp. sour cream mixture)

Recipe from

Recipe Time

Prep: 15 Minutes
Cook: 25 Minutes
Stand: 10 Minutes

Nutritional Information

Calories 163
Caloriesfromfat 0.0 %
Fat 6.1 g
Satfat 3.8 g
Monofat 1.2 g
Polyfat 0.4 g
Protein 10.4 g
Carbohydrate 19.8 g
Fiber 2.8 g
Cholesterol 20 mg
Iron 2.9 mg
Sodium 439 mg
Calcium 190 mg

Ingredients

1 pound fresh asparagus
2 cups low-sodium fat-free chicken broth
1/2 cup chopped onion
1 garlic clove, chopped
3/4 teaspoon fresh thyme, divided
1 tablespoon all-purpose flour
2 cups 1% low-fat milk
2 teaspoons butter
1/2 teaspoon salt
1/2 teaspoon grated lemon rind, divided
1/2 cup reduced-fat sour cream
1 tablespoon fresh lemon juice
Garnish: fresh thyme sprig

Preparation

1. Snap off and discard tough ends of asparagus. Cut into 2-inch pieces.

2. Combine asparagus, broth, onion, garlic, and 1/2 tsp. thyme in a large saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes. Remove from heat; let stand 10 minutes. Process asparagus mixture, in batches, in a blender or food processor until smooth. Return to pan.

3. Whisk together flour and milk until smooth. Gradually add flour mixture to asparagus mixture, whisking until blended. Bring to a boil, stirring constantly. Reduce heat; simmer, stirring constantly, 5 minutes. Remove from heat; stir in butter, salt, 1/4 tsp. lemon rind, and remaining 1/4 tsp. thyme.

4. Combine sour cream, lemon juice, and remaining 1/4 tsp. lemon rind. Top each serving with about 5 tsp. sour cream mixture. Garnish, if desired.

Note: Freeze soup after Step 3 for up to 1 month. When ready to serve, thaw, reheat, and continue with Step 4.

Note:

March 2007