Soups, Stews, and Chowders by Robin Miller

Author:Robin Miller
Language: eng
Format: epub
ISBN: 9781449424817
Publisher: Andrews McMeel Publishing
Published: 2011-09-15T00:00:00+00:00

Nutrients per serving:

Calories: 194

Fat: 5g

Saturated Fat: 1g

Cholesterol: 2mg

Carbohydrate: 33g

Protein: 7g

Fiber: 5g

Sodium: 738mg

Cream of Asparagus Soup

Serves 4 ■ Prep time: 5 minutes ■ Cooking time: 15 minutes

For a nice presentation, reserve some of the asparagus tips and arrange them on top of the soup just before serving.

4 cups reduced-sodium chicken broth

2 teaspoons dried thyme

2 bay leaves

1 bunch asparagus, stem ends trimmed and spears

cut into 2-inch pieces

2 cups low-fat milk

Combine the broth, thyme, and bay leaves in a large saucepan over high heat. Bring to a boil. Add the asparagus and cook for 7 to 8 minutes, until the asparagus is very tender. Remove the bay leaves and puree with an immersion blender or regular blender (when using a regular blender, work in batches to prevent spillover). Add the milk, decrease the heat to medium, and simmer for 5 minutes. Season to taste with salt and freshly ground black pepper before serving.

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