Saturday, December 15, 2012

Cream of Asparagus Soup

I had 2 bunches of asparagus in the fridge that I needed to use. I made this recipe so I had lunches for school. I was pleasantly surprised at how good this was for so few ingredients. I served it on Saturday to a friend and she really liked it too.

Cream of Asparagus Soup

Servings: 6 • Size: 1 1/4 cups 2 PP
Calories: 65.4 • Fat: 2.7 g • Carbs: 8.8 g • Fiber: 3.5 g • Sugar: 0.3 g • Protein: 4.0 g

2 lbs asparagus (2 bunches)
1 tbsp butter
1 medium onion, chopped
6 cups fat free chicken broth
2 tbsp low fat sour cream
salt and fresh pepper to taste

In a large pot, melt better on low heat. Add onion and sauté on low for about 2-3 minutes.

Snap the tough ends off the asparagus and discard. Chop the asparagus into 2 inch pieces. Add to the pot with the onions. Add chicken broth, salt and pepper. Cover and cook about 20-25 minutes or until asparagus is very tender. Remove from heat, add sour cream and using your hand held blender, puree until smooth

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