Asparagus Soup
3 Tbsp olive oil
1 chopped onion
2 chopped stalks celery
1 chopped carrot
1 1/2 tsp minced garlic
1/4 tsp salt
1/4 tsp black pepper
5 cups reduced-sodium chicken broth
1/2 cup evaporated 2% milk
1 tsp lemon juice
Sprinkle of Parmesan (optional)
Active Time: 10 min
Total Time: 30 min
1. Trim woody ends from asparagus; reserve tips of 8 spears. Cut remaining asparagus into 1/2-inch pieces.2. In a large saucepan, warm olive oil over low heat. Add onion, celery, and carrot; cook 3 minutes. Add garlic; cook 1 minute. Add asparagus, salt, and black pepper; cook 5 minutes. Add chicken broth. Simmer, covered, 20 minutes.3. Blanch tips in boiling water 3 minutes. Drain.4. Puree soup in batches in a blender. Return to saucepan over medium; add evaporated milk and lemon juice. Warm through (don’t let simmer). Top with tips. Add a sprinkle of Parmesan (optional).
KITCHEN COUNTER: Serves 4. Per serving: 170 calories, 13g carbs, 7g protein, 11g fat, 5mg cholesterol, 790mg sodium, 3g fiber
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