Creamy Asparagus Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb fresh asparagus, tough ends removed, stalks cut into 1'' pieces2 (14.5 oz) cans reduced-sodium chicken (or veggie) broth2 bay leaves1 cup skim milk3 T cornstarch1/2 cup reduced-fat sour cream1 tsp fresh lemon juice1/2 tsp salt1/4 tsp fresh ground black pepper
In a large saucepan, combine asparagus and one can of broth. Set pan over high heat and bring to a boil. Reduce heat, partially cover and simmer 8-10 minutes, until asparagus are tender. Remove 6 asparagus tips and set aside.
In a blender or food processor, puree asparagus mixture until smooth. Return puree to pan and add remaining can of broth. Add bay leaves and bring to a simmer. Whisk together milk and cornstarch. Add milk mixture to pan and simmer until mixture thickens, about 5 minutes.
Place sour cream in a small bowl. Add a spoonful of asparagus soup and stir to heat sour cream. Add sour cream mixture to saucepan along with lemon juice, salt and pepper. Simmer 1 minute. Remove bay leaves.
Pour soup into 6 bowls and top with the 6 asparagus tips.
Garnish with ham, if desired.
In a blender or food processor, puree asparagus mixture until smooth. Return puree to pan and add remaining can of broth. Add bay leaves and bring to a simmer. Whisk together milk and cornstarch. Add milk mixture to pan and simmer until mixture thickens, about 5 minutes.
Place sour cream in a small bowl. Add a spoonful of asparagus soup and stir to heat sour cream. Add sour cream mixture to saucepan along with lemon juice, salt and pepper. Simmer 1 minute. Remove bay leaves.
Pour soup into 6 bowls and top with the 6 asparagus tips.
Garnish with ham, if desired.
Nutritional Info Amount Per Serving
- Calories: 86.3
- Total Fat: 3.2 g
- Cholesterol: 8.4 mg
- Sodium: 927.1 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 1.7 g
- Protein: 4.6 g
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