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Nutrition Facts
| Serving Size | 1 cup |
| Amount Per Serving | |
| Calories | 59 |
% Daily Value | |
| Total Fat 1.0g | 15% |
| Cholesterol 0mg | |
| Sodium 87mg | |
| Total Carbohydrate 8.5g | 58% |
| Dietary Fiber 2.0g | 14% |
| Protein 3.0g | 20% |
Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
|---|---|---|---|---|
0 min. |
0 min. |
0 min. |
6 |
59 |
Asparagus Soup
Ingredients:
1 teaspoon vegetable oil
1 small onion, coarsely chopped
2 cloves garlic, minced
1 celery stalk, sliced
2 cups low-sodium chicken broth
1 cup fat-free half-n-half
Pinch of nutmeg (optional)
Dash hot pepper sauce
Toasted almonds (optional)
Bring 2 cups of water to a boil in a medium-sized pan over high heat. Add the asparagus and cover. Cook until almost tender, about 4 minutes. Reserve liquid. Heat oil in pan and saute onion, garlic and celery for a few minutes. Add the asparagus, chicken broth, half and half and seasonings. Bring to a boil. Cook on low heat for 10 minutes or until vegetables are tender. Puree mixture in blender. Reheat, adjust seasoning and serve with toasted almonds on top.
Instructions:
1 pound asparagus, cut into 1-inch pieces
1 teaspoon vegetable oil
1 small onion, coarsely chopped
2 cloves garlic, minced
1 celery stalk, sliced
2 cups low-sodium chicken broth
1 cup fat-free half-n-half
Pinch of nutmeg (optional)
Dash hot pepper sauce
Toasted almonds (optional)
Bring 2 cups of water to a boil in a medium-sized pan over high heat. Add the asparagus and cover. Cook until almost tender, about 4 minutes. Reserve liquid. Heat oil in pan and saute onion, garlic and celery for a few minutes. Add the asparagus, chicken broth, half and half and seasonings. Bring to a boil. Cook on low heat for 10 minutes or until vegetables are tender. Puree mixture in blender. Reheat, adjust seasoning and serve with toasted almonds on top.