Cream of Asparagus Soup

Cream of asparagus soup says ''luxury'' without requiring a lot of effort. Using lower-fat milk cuts down on the fat. 

Cream of Asparagus Soup


Quantity Ingredients
1-3/4 cup cooked asparagus cuts and tips
1% milk - enough to make up 4 cups (see instructions)
1/4 cup finely chopped onions
1/4 cup margarine or butter
1/4 cup all-purpose flour
1/2 tsp salt
1 tsp chicken broth


Drain cooked asparagus, reserving liquid. Add enough milk to measure 4 cups; set aside.

In a food processor or blender, puree asparagus; set aside.

In a large saucepan, add the butter and onions and cook over medium-heat until soft and translucent. Do not let the onions get brown or burn.

Stir in flour, salt and chicken broth. Add milk mixture and asparagus, stirring until smooth.

Cook, stirring constantly, until mixture boils. Cook and stir 1 minute longer. Remove from heat; serve hot. Garnish with cooked asparagus spears if desired.

Per serving: 200 calories, 14g fat, 1g fibre  

Source: Michigan Asparagus Advisory Board" />