Canned asparagus...bluh! Fresh asparagus...YUM! I am on a roll with the healthy cooking this week! I found this great recipe for asparagus soup in an old copy of Cook's Country magazine. It was delicious! I wish I had a photo to share, but that's how quickly this meal got gobbled up! This recipe has a hearty helping of vegetables and hardly any fat; only a 1/4 cup of heavy cream (which I increased to a 1/2 cup for added flavor) stretched across six servings.
I've never known anybody to get fat from eating soup! Eat up! This soup is low on calories and a great way to meet your daily requirement of vegetables. While this recipe is a little more involved than the Egg Muffins, it was still a snap to make! I hope you will all give it a try! Especially you Aunt TT! Enjoy!
Creamy Asparagus Soup
Ingredients:
2 pounds asparagus, stem ends trimmed
3 tablespoons butter
2 small leeks, white & light green parts only, halved lengthwise and sliced thin
⅛ teaspoon black pepper
3 ½ cups (32-ounce carton) low-sodium chicken broth
½ cup frozen peas
2 tablespoons grated Parmesan cheese
½ cup heavy cream
½ teaspoon lemon juice
Salt
Method:
1.) Cut asparagus stalks into 1/2-inch pieces. Melt butter in Dutch oven over medium heat. Add asparagus, leeks, and black pepper. Cook until vegetables are softened, stirring occasionally, about 10 minutes.
2.) Add broth and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until vegetables are tender, about 5 minutes. Stir in peas and Parmesan.
3.) Puree soup using immersion or standard blender until smooth. Stir in cream and lemon juice and cook until heated through, about 2 minutes. Season to taste with salt. Serve.
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