Low-fat Cream of Asparagus Soup |
|
 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
I have absolutely no idea where this recipe came from. All I know it is GOOD! I usually make it with asparagus, although I've also used broccoli. My DH loves this soup! Ingredients:
1 lb fresh asparagus |
1 tablespoon butter or 1 tablespoon margarine |
2 tablespoons flour |
1 teaspoon chopped garlic |
2 cups nonfat milk |
1/4 cup sliced green onion |
1 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Take one asparagus spear, hold at both ends, and bend it until it breaks.
2. Use the broken spear as a guide and cut the remaining spears to approximately the same length, discarding the large ends.
3. Slice asparagus spears in 1 inch lengths.
4. You should have about 2 cups of asparagus pieces.
5. Cook the asparagus pieces in a small amount of boiling water for 10 minutes or until tender.
6. Drain well.
7. While asparagus cooks, place (unmelted) butter, flour, and garlic into a blender container.
8. Top with cooked asparagus, then add all remaining ingredients and blend until smooth.
9. Pour into saucepan and heat gently until soup thickens.
10. I like to use thinly sliced green onion tops, low-fat sour cream and a couple of croutons for a garnish.
|
|