Karen’s Cream of Asparagus Soup

Cream of Asparagus Soup

Cream of Asparagus Soup

This time of year asparagus is a bargain, and one of my favorite vegetables.

Karen says she had a lot of fun improvising with this recipe. The basic recipe came from cooks.com, but she’s added her own light twist using lowfat milk in place of cream and using shredded potato to add substance.

Serves 4

3 cups chicken broth
¾ cups potatoes, grated
1 stalk celery, diced
½ medium onion, diced
2 tsp garlic, minced
1 bunch asparagus, chopped
½ tsp basil
½ tsp salt
¼ tsp pepper
1 cup fat free milk
¼ cup dry sherry
Heat 3 cups chicken broth to boiling. Gradually add in 3/4 cup of grated potato and simmer 10 to 20 minutes, stirring frequently until the broth has thickened. Pour into a blender and puree.

Karen's Favorite Kitchen Tool

Karen's Favorite Kitchen Tool

Using my handy dandy “Slicer Dicer” I diced 1 stalk of celery and a 1/2 of an onion. Sauté the onions, celery and some of that roasted garlic that comes in a jar in a pan over a low flame for about 20 minutes. Add the Cream of Chicken Soup and heat to boiling.

Dice the asparagus saving out the tips and add it to the Cream of Chicken Soup. Add 1/2 tsp. each of basil, salt, and pepper. I like that much pepper to make it a little “hotter.” Simmer all this over a slow flame for about 25 minutes or until asparagus is soft.

Remove the soup and blend until smooth. Return it to the pan and add asparagus tips, and simmer over a medium flame for 12 minutes or until tips are soft. Add flour if you want it thicker, 1 cup heavy cream (I just had fat-free milk so I just used that) and a 1/4 cup dry sherry. I did add a handful of small diced potatoes and diced carrots that Kristi found in her garden from last year. Serve hot or cold if you like it that way.


Servings: 4
Amount Per Serving
Calories: 83
Total Fat: 0.21g
Cholesterol: 1mg
Sodium: 844mg
Total Carbs: 13.93g
Dietary Fiber: 1.98g
Sugars: 5.63g
Protein: 6.69g

WW Points 1

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