Low-fat Cream of Asparagus Soup

Low-fat Cream of Asparagus Soup

Time: 20 mins


  • 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


  • 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.
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