Asparagus Soup
By: Monica Resinger
Preparation time: 25 Minutes
Cooking Time: 10 to 15 Minutes
- 1 pound fresh asparagus
- 2 1/2 cups skim milk
- 1 1/2 teaspoons onion powder
- 1/4 teaspoon salt
- 1/2 to 1 teaspoon dry mustard
- fresh-ground black pepper to taste
- fresh parsley sprigs or chives
Wash and trim asparagus spears, and steam until just tender. Chop the asparagus into 1-inch pieces, and place in a blender or food processor. Add the milk, onion powder, salt and mustard, and blend at high speed until smooth. Pour the soup into a pot and heat over medium heat. Do not boil. Pour into serving bowls, grind some black pepper on top and garnish with a couple of parsley sprigs. 6 servings. Serving size is about 1 cup.
Per serving: 1 g. fat, 58 calories, 2 mg. cholesterol, 2 g. dietary fiber, 232 mg. sodium
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