Cream of Asparagus Soup

1 lb. asparagus spears, fresh
1 medium onion, diced
1 Tbsp. I Can't Believe Its Not Butter Light
3 cups fat-free, sodium free, chicken broth
1 medium potato, peeled & diced
1 rib celery, chopped
1 tsp. dried thyme, crushed
1 cup evaporated skim milk
Salt, white pepper, to taste.

Soak and rinse asparagus. Remove top 1-inch of each spear, discard tough lower part, reserving middle portion of stalks. In a 3quart saucepan over medium heart, sauté onion in I Can't Believe It's Not Butter Lite for 3 to 5 minutes or until translucent. Add fat-free chicken broth, asparagus tips and stems, potato, celery, thyme and pepper. Cover and bring to a boil. Reduce heat to low and simmer for 12 to 15 minutes or until vegetables soft. Remove from heat and let cook.

Remove asparagustips and set aside. Place half of the soup at a time in a blendeer container. Cover and blen at high speed for 20 to 30 seconds or until smooth. Pass througha fine sieve and return blended soup to saucepan. Add reserved asparagus and evaporated Skim Milk and heat thorough or refergat to be served cold. This soup is good hot or cold.

Serves 4 (1 cup each)

Calories: 120.4, Total Fat: 0.5, Cholesterol 2.6mg, Sodium 516.9mg, Potassium 675.2mg,
Total Carbohydrate: 21.0g, Dietary Fiber 3.0, Sugars 7.8, Protein 8.0, Calcium 22%

Number of Servings: 4

Recipe submitted by SparkPeople user HDEACEY.