Asparagus Soup with Lemon Cream

This recipe serves:  6

1/2 tablespoon olive oil
1/4 cup finely chopped celery
1 large onion, chopped
freshly ground black pepper
salt to taste
1 small Russet potato
1 bay leaf
1/4 teaspoon dried thyme
about 1 quart low-sodium chicken broth or vegetable broth
1 pound (about 5 cups) chopped asparagus stalks
juice of 1/2 lemon
3 tablespoons non-fat sour cream
1. Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt and pepper, and cook for 10 minutes.

2. Peel and slice the potato and add it to the pot. Add the bay leaf, oregano and broth and bring to a boil quickly over high heat.

3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.

4. Add the asparagus and simmer until just tender, about 5 to 7 minutes.

5. Blend the lemon juice and sour cream together and set aside.

6. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.

7. Serve the soup in bowls with a dollop of lemon sour cream. Serve immediately.

Serving Size: about 1 1/2 cups

SEE ALL THE FACTS

• Print this recipe
• Email to a friend