Cream of Asparagus Soup

1 medium onion, chopped
1 garlic clove, minced
3 cups cut fresh asparagus )1 inch pieces)
2 1/2 cups chicken broth
1/8 teaspoon crushed red pepper flakes
1/2 cup light cream cheese, cubed
2 tablespoons reduced fat sour cream
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1/2 teaspoon ground nutmeg

In a large saucepan coated with nonstick cooking spray, saute onion and garlic until tender. Add asparagus, broth and red pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until asparagus is tender.

Place a third of the mixturein a blender; add cream cheese, sour cream and dill. Cover and process until smooth; return to pan. Cook over medium heat until heated through. Sprinkle with nutmeg. Yield: 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user DAWNKK.