Creamy asparagus soup - Recipe of the Month

Thanks to global imports, we can enjoy asparagus year-round, but the domestically grown vegetable actually arrives in February and sticks around until May. Pick up some asparagus today while they're at the peak of their freshness (look for straight, rich-green stalks with tightly closed tops). For a complete meal, serve this quick soup with a salad and a whole-grain roll.

Serves 4


Prep time: 10 minutes
Cook time: 12-15 minutes

  1 pound fresh asparagus,
    tough ends removed and stalks cut into 1-inch pieces
1/2 cup chopped onion
  2 14.5 ounce cans reduced-sodium chicken or vegetable broth
  2 bay leaves
  1 cup nonfat milk
  3 tablespoons cornstarch
1/2 cup nonfat sour cream
  1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon ground black pepper

In a large saucepan, combine asparagus, onion and 1 can of broth. Set pan over high heat and bring to a boil. Reduce heat, partially cover and simmer 8-10 minutes, until asparagus is tender. Cut off asparagus tips and set aside.

In a blender, puree remaining asparagus mixture until smooth. Return puree to pan, add remaining broth and bay leaves and bring to a simmer. Whisk together milk and cornstarch. Add milk mixture to pan and simmer 2 minutes, until mixture thickens, stirring constantly.

Place sour cream in a small bowl. Add a spoonful of asparagus mixture and stir to heat sour cream. Add sour-cream mixture to saucepan along with lemon juice, salt and pepper. Simmer 1 minute, to heat through. Remove bay leaves and discard. Ladle soup into bowls and top with reserved asparagus tips.

Nutrition Score per serving (1 1/2 cups): 123 calories, 6% fat (<1 g; 0 g saturated), 62% carbs (19 g), 32% protein (10 g), 2 g fiber, 134 mg calcium, 1 mg iron, 760 mg sodium.

COPYRIGHT 2003 Weider Publications
COPYRIGHT 2003 Gale Group