Asparagus Soup
- Number of Servings: 6
Ingredients
2 tablespoons canola oil 1 medium onion, thinly sliced 1 1/2 pounds asparagus, cut into 1-inch pieces 1 quart low-sodium chicken broth or veggie broth 1/4 cup tarragon leaves, plus more for garnish 1 tablespoon flat-leaf parsley leaves 3/4 cup fat free half & half 1/2 cup frozen baby peas, thawed Salt and freshly ground white pepper Finely grated lemon zest, for garnish
In a large pot, heat the oil. Add the onion, cover and cook over moderate heat, stirring, until softened, about 6 minutes. Add the asparagus and cook for 1 minute. Add the broth and peas and simmer until the asparagus is tender, about 10 minutes.
Add the 1/4 cup of tarragon and the parsley. Working in batches, puree the soup in a blender (or use an immersion blender). Return the soup to the pot, add the half & half; rewarm. Season with salt and white pepper and garnish with tarragon and zest.
Serving Size: Makes 6 servings
Nutritional information (not counting onion & asparagus):
Calories: 78.3
Total Fat: 5.1 g
Cholesterol: 1.5 mg
Sodium: 150.3 mg
Total Carbs: 6.4 g
Dietary Fiber: 1.2 g
Protein: 1.4 g
Add the 1/4 cup of tarragon and the parsley. Working in batches, puree the soup in a blender (or use an immersion blender). Return the soup to the pot, add the half & half; rewarm. Season with salt and white pepper and garnish with tarragon and zest.
Serving Size: Makes 6 servings
Nutritional information (not counting onion & asparagus):
Calories: 78.3
Total Fat: 5.1 g
Cholesterol: 1.5 mg
Sodium: 150.3 mg
Total Carbs: 6.4 g
Dietary Fiber: 1.2 g
Protein: 1.4 g
Nutritional Info Amount Per Serving
- Calories: 116.4
- Total Fat: 5.5 g
- Cholesterol: 1.5 mg
- Sodium: 180.4 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 4.0 g
- Protein: 4.6 g
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