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Fresh Asparagus Soup

Fresh Asparagus Soup

Southern Living MARCH 2007

  • Yield: Makes 4 servings (serving size: 1 1/4 cups soup and 5 tsp. sour cream mixture)
  • Cook time: 25 Minutes
  • Prep time: 15 Minutes
  • Stand: 10 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 163
  • Calories from fat: 0.0%
  • Fat: 6.1g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 10.4g
  • Carbohydrate: 19.8g
  • Fiber: 2.8g
  • Cholesterol: 20mg
  • Iron: 2.9mg
  • Sodium: 439mg
  • Calcium: 190mg
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Fresh Asparagus Soup Recipe

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