Cream of asparagus soup
 
Prep time
Total time
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 3 cups asparagus, cut into 1/2-inch slices (about 1 pound)
  • 2 cups chicken broth
  • 3/4 teaspoon fresh thyme, divided
  • 1 bay leaf
  • 1 garlic clove, crushed
  • 1 tablespoon all-purpose flour (or brown or white rice flour)
  • 1 1/2 cups milk (whole, low-fat or almond)
  • Dash of ground nutmeg
  • 2 tablespoons butter or butter substitute
  • 3/4 teaspoon salt
  • 1/4 teaspoon grated lemon zest
Instructions
  1. In large saucepan over medium high heat combine asparagus, chicken broth, 1/2 teaspoon thyme, bay leaf, and garlic. Bring to a boil, then reduce heat, cover, and simmer 10 minutes. Discard bay leaf. Place asparagus mixture in blender and process until smooth.
  2. Place flour in pan. Gradually add milk, stirring with a whisk until blended. Add pureed asparagus mixture and ground nutmeg. Stir to combine. Bring to a boil, then reduce heat and simmer, stirring often, for 5 minutes.
  3. Remove from heat and stir in 1/4 teaspoon thyme, butter, salt, and lemon zest. Serve immediately, or reheat just before serving.
Note
(Adapted from April 2002 issue of Cooking Light.)
Nutrition Information
Calories: 145; Fat: 8g; Saturated fat: 5g; Unsaturated fat: 0g; Carbohydrates: 11g; Fiber: 2g; Protein: 8g;
Recipe by Eileen’s Everyone Eats Right™ at https://everyoneeatsright.com/2011/06/21/cream-of-asparagus-soup-recipe/