- 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
- 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
How to Make It
Snap off and discard tough ends of asparagus. Cut into 2-inch pieces.
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.
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.
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