Cream of asparagus and crab soup

3 cups (1/2-inch) sliced asparagus (about 1 pound)
2 cups fat-free, less-sodium chicken broth
3/4 teaspoon fresh thyme, divided
1 bay leaf
1 garlic clove, crushed
1 tablespoon constarch
2 cups 1% swiss cheese
Dash of ground nutmeg
2 teaspoons low sodium butter
3/4 teaspoon salt
1/4 teaspoon grated lemon rind

I omit the salt as a bit high in sodium and the cheese has enough for my taste.

Amount per serving
Calories: 117
Calories from fat: 27%
Fat: 3.5g
Saturated fat: 2g
Monounsaturated fat: 0.8g
Polyunsaturated fat: 0.2g
Protein: 8.9g
Carbohydrate: 14g
Fiber: 2.5g
Cholesterol: 13mg
Iron: 1.1mg
Sodium: 748mg
Calcium: 163mg

Combine asparagus, broth, 1/2 teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Discard bay leaf. Place asparagus mixture in a blender; process until smooth.
Place cornstarch in pan. Gradually add the cheese, stirring with a whisk until blended. Add puréed asparagus and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind.


Serving Size: Yield 4 servings (serving size: 1 cup).