eats // asparagus soup

This spring time veggie does not disappoint when it comes to this creamy soup!  And a perfect addition to your St. Patrick's day celebration!

                                                                       asparagus soup
serves: 6    prep time: 5 min cook time: 20 min
  • 1 lb fresh asparagus, remove ends, cut stalks into 1" pieces
  • 2 (15.5 oz) cans reduced- sodium chicken broth
  • 2 bay leaves
  • 1 cup skim milk
  • 3 T cornstarch
  • 1/2 cup reduced-fat sour cream
  • 1 t fresh lemon juice
  • 1/2 t salt
  • 1/4 t ground black pepper
  • In large saucepan combine asparagus and 1 can of broth.
  • Bring to a boil over high heat.
  • Reduce heat and simmer for 10 min or until asparagus are tender.
  • Remove six asparagus tips for garnish later.
  • In a blender, puree the mixture.
  • Pour back in the saucepan and add the other can of broth.
  • Add bay leaves and simmer.
  • In a separate bowl whisk together the milk and cornstarch.
  • Add the milk mixture to the pan and simmer until it thickens, about 5 min.
  • Place sour cream, lemon juice, salt & pepper in a small bowl adding a spoonful of the asparagus soup to warm it up.
  • Add sour cream mixture to pan, simmer for 1-2 min.
  • Remove bay leaves.
  • Garnish the individual bowls of soup with remaining asparagus tips.

1 comment:

  1. Mmm...yum. I've never made asparagus soup, but it sounds amazing!