With asparagus in plentiful supply in spring time, why not make this simple, creamy and smooth low fat asparagus soup? Using fat-free sour cream instead of heavy cream, you save a lot of calories, especially fat calories. Don't forget to break off the ends of the asparagus spears before preparing them.
Cook Time: 25 minutes
Total Time: 25 minutes
Ingredients:
- 2 tsp olive oil
- 1 1/2 pounds asparagus, cut into 2 inch pieces
- 1 medium onion, chopped
- 1 celery stalk, chopped
- 2 leeks, chopped (white part only)
- 1 medium potato, peeled and cut into 1 inch pieces
- 3 1/2 cups fat-free reduced sodium chicken or vegetable broth
- 1/2 cup fat-free sour cream
Preparation:
Heat oil in a large Dutch oven. Add asparagus, onion, celery, leeks and potato, and cook for 5 minutes, stirring occasionally. Add broth and simmer for 20 minutes, until vegetables are softened.
Transfer soup to a blender and puree until smooth. You may need to do this in two stages. Return soup to Dutch oven, add sour cream and stir on low heat until blended.
Serves 6
Per Serving Calories 102, Calories from Fat 16, Total Fat 1.8g (sat 0.3g), Cholesterol 2mg, Sodium 376mg, Carbohydrate 16.8g, Fiber 3.8g, Protein 4.8g
