Cream of Asparagus Soup Recipe
Makes 4 cups, 1 cup per serving
1 onion, chopped
1 tablespoon butter
1 pound asparagus, trimmed and cut into 1 inch pieces
1 medium potato, chopped
1 teaspoon fresh thyme, minced
2 cups chicken broth, low sodium
¼ cup plain yogurt
½ lemon, juiced
salt and pepper, to taste
In a large sauce pan, saute onion in butter over medium high heat until translucent (about 5 minutes). Add asparagus, potato, thyme, and chicken broth and bring to a boil. Reduce to a simmer and cook until the asparagus and potato are tender, 10 to 15 minutes.
Puree soup in blender and add back to pot. Mix in yogurt, lemon juice, and add salt and pepper to taste. Serve immediately or store in a tightly sealed container for up to three days.
For one cup = 131 calories, 4.0 g fat, 2.2 g saturated fat, 18.0 g carbohydrates, 5.1 g sugar, 7.2 g protein, 4.2 g fiber, 419 mg sodium, 4 Smart Pts+
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes