Fresh Asparagus Soup (From Vegetarian Times May/June 2009)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Fresh Asparagus Soup (From Vegetarian Times May/June 2009) calories by ingredient
Number of Servings: 6
Ingredients
-
2 Tbsp EVOO
1 medium onion, chopped (1 cup)
5 cups organic chicken stock
2 lbs fresh asparagus (~40 med/large spears), cut into 1/2 inch pieces
1 tsp dried thyme
1/3 cup skim milk
1 Tbsp lemon juice
2 tsp grated lemon zest
Directions
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.