Cream of Asparagus Soup (weight Watchers)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 158.9
- Total Fat: 2.7 g
- Cholesterol: 1.2 mg
- Sodium: 326.2 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 3.4 g
- Protein: 8.0 g
View full nutritional breakdown of Cream of Asparagus Soup (weight Watchers) calories by ingredient
Introduction
This is a weight watcher recipe 2pts per serving This is a weight watcher recipe 2pts per servingNumber of Servings: 4
Ingredients
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Ingredients:
Bread, whole wheat (including toast), 2 slice (remove)
Asparagus, fresh, 12 spear, medium (5-1/4" to 7" long) (remove)
*Canola Oil, 1 1tsp (remove)
Onions, raw, 1 cup, chopped (remove)
Garlic, 1 clove (remove)
Chicken Broth, 1 cup (8 fl oz) (remove)
Parsley, .25 cup (remove)
Water, tap, 1.5 cup (8 fl oz) (remove)
Fat Free Evaporated milk, 8 serving (remove)
*Lemon Juice, 1 wedge yields (remove)
Pepper, black, 1 dash (remove)
whole wheat flour 2 tbls
Directions
To prepare croutons preheat oven to 300 cube the bread and bake for 20-25 mins
Chop the top 4 inc of aspargus spearas into 1 inch lengths, chop the rest into 1/2 inch lengths and keep separate,
In a medium non stick pan oven a medium heat , heat the oil and saute the onion and garlic for about 3 mins. Add the 1/2 in pices of asparagus, the stock, parsley and water and bring to a boil. reduce heat and simmer, covered, for 20 mins. Transfer the solids to a blemder puree and return to pan.
In a small bowl whisk the milk, flour and whisk into the aspargus mixture. Add the reserved aspargus and bring to boil and simmer fro 15 mins. Stir in lemon juice and pepper and serve with croutons
Number of Servings: 4
Recipe submitted by SparkPeople user MARSHY0430.
Chop the top 4 inc of aspargus spearas into 1 inch lengths, chop the rest into 1/2 inch lengths and keep separate,
In a medium non stick pan oven a medium heat , heat the oil and saute the onion and garlic for about 3 mins. Add the 1/2 in pices of asparagus, the stock, parsley and water and bring to a boil. reduce heat and simmer, covered, for 20 mins. Transfer the solids to a blemder puree and return to pan.
In a small bowl whisk the milk, flour and whisk into the aspargus mixture. Add the reserved aspargus and bring to boil and simmer fro 15 mins. Stir in lemon juice and pepper and serve with croutons
Number of Servings: 4
Recipe submitted by SparkPeople user MARSHY0430.