Fresh Asparagus Soup (From Vegetarian Times May/June 2009)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tbsp EVOO1 medium onion, chopped (1 cup)5 cups organic chicken stock2 lbs fresh asparagus (~40 med/large spears), cut into 1/2 inch pieces1 tsp dried thyme1/3 cup skim milk1 Tbsp lemon juice2 tsp grated lemon zest
Heat EVOO in large saucepan over medium heat. Add onion and saute 5-7 minutes or until soft. Add broth, asparagus, and thyme; bring to boil. Reduce heat to med-low, cover pan, and simmer 15-20 minutes or until asparagus is tender.
Puree soup in blender or food processor until smooth.
Return to pan, and stir in milk, lemon juice and lemon zest. Serve warm or at room temperature.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JMCIOLEK.
Puree soup in blender or food processor until smooth.
Return to pan, and stir in milk, lemon juice and lemon zest. Serve warm or at room temperature.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JMCIOLEK.
Nutritional Info Amount Per Serving
- Calories: 96.6
- Total Fat: 5.0 g
- Cholesterol: 0.3 mg
- Sodium: 485.5 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 3.4 g
- Protein: 4.7 g
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