A Close-up on Lynne’s  Recipe Picks

(Recipes from www.allrecipes.com)

Fresh Asparagus Soup

 

Ingredients:

1 lb fresh asparagus                                                       1 pinch ground black pepper

3/4 cup chopped onion                                                 1 1/4 cups vegetable broth

1/2 cup vegetable broth                                                1 cup soy milk

1 tbsp butter                                                                     1/2 cup yogurt

2 tbsp all-purpose flour                                                1 tsp lemon juice

1 tsp salt                                                                           1/4 cup grated Parmesan Cheese

 

 

Directions:

1. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth.  Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.

2. Reserve a few asparagus tips for garnish.  Place remaining vegetable mixture in an electric blender and puree until smooth.

3. Melt butter in the pan that was used for simmering the asparagus and onions.  Stir while sprinkling flour, salt, and pepper into the butter.  Do not let the flour brown.  Allow the mixture to cook only 2 minutes.  Stir in remaining 1 1/4 cups vegetable broth and increase the heat.  Continue stirring until the mixture comes to a boil.

4. Stir the vegetable puree and milk into the saucepan.  Whisk yogurt into the mixture, followed by lemon juice.  Stir until heated through, then ladle into bowls.  Garnish with reserved asparagus tips.  Sprinkle with Parmesan cheese if desired.

 

Nutritional Breakdown:

For 1/4 recipe:

158 calories

7 g. fat

969 mg. Sodium *

16 g. Carbs

3.6 g. fiber

9.8 g. protein

                                         

 

*You may want to use low sodium broth

to reduce sodium content.

 

êêêê Counts as a serving of vegetable and is low in calories!