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Cream of Asparagus Soup - Dietitian's Choice Recipe
Cream of Asparagus Soup - Dietitian's Choice Recipe

Category: Soup | Serves: 6

(246 ratings)

Nutrition Information:
Calories: 102
Protein: 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.
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 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.

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