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Published on December 27, 2013

Asparagus Soup

December 27, 2013

Asparagus SoupIngredients

  • 1 Tablespoon olive oil
  • 1 small leek, cleaned and sliced
  • 1 small onion, chopped
  • 3 medium russet potatoes, peeled and cubed
  • 2 pounds fresh asparagus, cut into 1 inch pieces
  • 6 cups low sodium, low fat chicken stock
  • 1 Tablespoon Mrs. Dash Lemon Pepper Seasoning Blend
  • 1 Tablespoon fresh lemon juice
  • 10 teaspoon low fat sour cream

Directions

  • In a large saucepan over medium heat, add olive oil and sauté leek and onion for 3 minutes. Add potatoes and asparagus, reserve 10 tips for garnish. Sauté for 5 minutes. Add stock and simmer until potatoes are tender, about 20 minutes.
  • Working in batches, puree cooled soup in blender or food processor until smooth. Return soup to saucepan and stir in Mrs. Dash Lemon Pepper Seasoning Blend and lemon juice.
  • Blanch reserved asparagus tip. Ladle soup into bowls, lay asparagus tip on top, garnish with sour cream. (This step may be omitted.)

Serves 10. Serving Size: 10 oz. 

Nutrition Information: Calories: 120 Total Fat: 3 grams Saturated Fat:  1 gram Sodium: 83mg

Carbohydrates: 18 gms Fiber: 3 gms Protein: 6 gms

 

Melissa Romano, RD, LDN
Certified Diabetes Educator

Source: Recipe courtesy of “Mrs. Dash”

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