Asparagus Soup

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.



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