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Cream of Asparagus Soup

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Cream of Asparagus Soup (1 pt.)

 

1 pound fresh asparagus

1 1/2 cups 98% fat-free chicken broth

1/2 teaspoon onion powder

1 cup fat-free milk

 

Rinse and trim asparagus. Cook quickly in 2 cups boiling water in saucepan until tender. Drain, reserving 1 cup liquid.

 

Cut off and chop asparagus tips. Set aside for garnish. Stir reserved liquid, chicken broth and onion powder in 2-quart saucepan. Bring to boiling and add remaining asparagus spears. Reduce heat and simmer for 5 minutes.

 

In batches, puree mixture in blender or food processor. Return to saucepan. Add milk and heat through. Sprinkle each serving with chopped asparagus tips.

 

Serves 4 at 1 cup per serving

 

Calories: 55

Total fat: 0

Cholesterol: 1mg

Sodium: 267mg

Total Carbohydrate: 9g

Dietary fiber: 2g

Sugars: 6g

Protein: 6g


Leesa

 

HW: 259.6

CW: 161.6

Mini GW: 199.0 met 1/25/08

Next GW: 175 met 5/26/08

Next GW: 150

 

Inch by inch, it's a cinch!

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Not sure Tish! Sorry. I have not actually made this yet but plan to when the weather gets a little cooler. You could try the evaporated milk and see how it works for you.


Leesa

 

HW: 259.6

CW: 161.6

Mini GW: 199.0 met 1/25/08

Next GW: 175 met 5/26/08

Next GW: 150

 

Inch by inch, it's a cinch!

Share this post


Link to post
Share on other sites

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