 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 1 |
|
Ingredients:
1 pound fresh asparagus |
2 cups low-sodium fat-free chicken broth |
1/2 cup chopped onion |
1 garlic clove, chopped |
3/4 teaspoon fresh thyme, divided |
1 tablespoon all-purpose flour |
2 cups 1% low-fat milk |
2 teaspoons butter |
1/2 teaspoon salt |
1/2 teaspoon grated lemon rind, divided |
1/2 cup reduced-fat sour cream |
1 tablespoon fresh lemon juice |
garnish: fresh thyme sprig |
Directions:
1. Snap off and discard tough ends of asparagus. Cut into 2-inch pieces.
2. Combine asparagus, broth, onion, garlic, and 1/2 tsp. thyme in a large saucepan over medium-high heat; bring to a boil. Reduce heat to medium-low; cover and simmer 10 minutes. Remove from heat; let stand 10 minutes. Process asparagus mixture, in batches, in a blender or food processor until smooth. Return to pan.
3. Whisk together flour and milk until smooth. Gradually add flour mixture to asparagus mixture, whisking until blended. Bring to a boil, stirring constantly. Reduce heat; simmer, stirring constantly, 5 minutes. Remove from heat; stir in butter, salt, 1/4 tsp. lemon rind, and remaining 1/4 tsp. thyme.
4. Combine sour cream, lemon juice, and remaining 1/4 tsp. lemon rind. Top each serving with about 5 tsp. sour cream mixture. Garnish, if desired.
5. Note: Freeze soup after Step 3 for up to 1 month. When ready to serve, thaw, reheat, and continue with Step 4.
|
|