It doesn't get better than this in my book! Yum! Don't be fooled, just because it's creamed doesn't mean in bad for you. Simply pureeing the soup with an immersion blender and adding a little low fat sour cream does the trick. If you don't have one of these hand blenders, you really must get one of these. They save so much time in the kitchen. This soup is perfect as a first course or great for lunch. To make this thicker as a main course, you can add a large peeled russet potato.
Cream of Asparagus Soup
Servings: 6 • Size: 1 1/4 cups • Old Points: 1 • Weight Watchers PP: 2 pts
Calories: 65 • Fat: 2.7 g • Carbs: 9 g • Fiber: 3.5 g • Sugar: 0 g • Protein: 4 g
- 2 lbs asparagus (2 bunches)
- 1 tbsp butter
- 1 medium onion, chopped
- 6 cups fat free chicken broth
- 2 tbsp low fat sour cream
- salt and fresh pepper to taste
In a large pot, melt better on low heat. Add onion and sauté on low for about 2-3 minutes.
Snap the tough ends off the asparagus and disgard. Chop the asparagus into 2 inch pieces. Add to the pot with the onions. Add chicken broth, salt and pepper. Cover and cook about 20-25 minutes or until asparagus is very tender. Remove from heat, add sour cream and using your hand held blender, puree until smooth.