Cream of asparagus and crab soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
3 cups (1/2-inch) sliced asparagus (about 1 pound)2 cups fat-free, less-sodium chicken broth3/4 teaspoon fresh thyme, divided1 bay leaf1 garlic clove, crushed1 tablespoon constarch2 cups 1% swiss cheeseDash of ground nutmeg2 teaspoons low sodium butter 3/4 teaspoon salt1/4 teaspoon grated lemon rind
Combine asparagus, broth, 1/2 teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Discard bay leaf. Place asparagus mixture in a blender; process until smooth.
Place cornstarch in pan. Gradually add the cheese, stirring with a whisk until blended. Add puréed asparagus and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind.
Serving Size: Yield 4 servings (serving size: 1 cup).
Place cornstarch in pan. Gradually add the cheese, stirring with a whisk until blended. Add puréed asparagus and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind.
Serving Size: Yield 4 servings (serving size: 1 cup).
Nutritional Info Amount Per Serving
- Calories: 0.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
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