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Cream of Asparagus Soup - Dietitian's Choice Recipe
  (248 ratings) Nutrition Information:
Calories: 102Protein: 5 g Carbs: 17 g Fat: 2 g Saturated Fat: 0 g Sodium: 376 mg Fiber: 4 g
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Rich and creamy, this delightful soup is warming and filling. Try this in the spring when asparagus is in season, or you can also use frozen asparagus.
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Ingredients:
2 tsp olive oil
1 1/2 pounds asparagus, cut into 2 inch pieces
1 medium onion, chopped
2 garlic cloves, crushed
1 celery stalk, chopped
2 leeks, chopped (white part only)
1 medium potato, peeled and cut into 1 inch pieces
3 1/2 cups reduced sodium vegetable broth
1/2 cup fat-free sour cream
1 1/2 pounds asparagus, cut into 2 inch pieces
1 medium onion, chopped
2 garlic cloves, crushed
1 celery stalk, chopped
2 leeks, chopped (white part only)
1 medium potato, peeled and cut into 1 inch pieces
3 1/2 cups reduced sodium vegetable broth
1/2 cup fat-free sour cream
Directions:
| 1 | Heat oil in a large Dutch oven. Add asparagus, onion, garlic, celery, leeks and potato, and cook for 5 minutes, stirring occasionally. |
| 2 | Add broth and simmer for 20 minutes, until vegetables are softened. Transfer soup to a blender and puree until smooth (you may need to do in batches). |
| 3 | Return soup to Dutch oven, add sour cream and stir on low heat until blended. |
| 4 | ENJOY! |
| Ratings & Reviews |
(248 ratings) |
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Nov 11, 2024 |
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