Spring Asparagus Soup
Recipe from
Better Homes and Gardens
Lemon grass and cilantro season this creamy asparagus side-dish soup.
Servings:
Makes 6 side-dish servings.
Total Time:
40 mins
Ingredients
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3 cupswatersee savings
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1 tablespooninstant chicken bouillon granulessee savings
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2 large stalksfresh lemongrass, cut into 2-inch pieces, or 2 teaspoons finely shredded lemon peelsee savings
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2 tablespoonssnipped fresh cilantrosee savings
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1/4 teaspoonground white peppersee savings
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1 poundfresh asparagus, trimmed and cut into 2-inch piecessee savings
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1 12-ounce canevaporated fat-free milksee savings
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2 tablespoonscornstarchsee savings
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Dairy sour cream (optional)see savings
Directions
1.
In a medium saucepan stir together water, instant chicken bouillon granules, fresh lemongrass or lemon peel, fresh cilantro, and white pepper; bring to boiling. Reduce heat to low; cover and simmer for 15 minutes. Strain the liquid, discarding the solids; return the liquid to the saucepan.
2.
Return liquid to boiling. Set aside a few of the asparagus tips for garnish. Add the remaining asparagus to saucepan. Reduce heat to low and simmer about 8 to 10 minutes or until asparagus is tender. Remove from heat; cool slightly. Carefully transfer mixture to a blender container; cover and blend until smooth. Set aside.
3.
In the same saucepan gradually stir milk into cornstarch. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. (The mixture may be slightly foamy.) Gradually add the asparagus mixture, stirring constantly. Heat through.
4.
Ladle the asparagus soup into soup bowls. Swirl a little sour cream into each serving, if desired, and top with reserved asparagus tips. Makes 6 side-dish servings.
Nutrition information
Calories 131, Total Fat 4 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 581 mg, Carbohydrate 15 g, Fiber 1 g, Protein 8 g. Daily Values: Vitamin A 18%, Vitamin C 21%, Calcium 21%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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