Cream of Asparagus Soup (without cream!)

Dedicated

This is super easy and REALLY good. The nutrition info is based on using only 1/2 of the soy sauce, but next time I will completely omit the soy sauce to reduce the sodium. You can also use low sodium broth and bouillon cubes.

Cream of Asparagus Soup (without the cream)

1 onion, chopped
3 stalks celery, chopped
1/4 cup margerine/butter
3 tablespoons all-purpose flour
4 cups water
1 can chicken broth
3 chicken bouillon cubes
2 potatoes, peeled and diced
1 pound fresh asparagus, trimmed and coarsely chopped (save tips in a separate bowl)
1 tablespoon soy sauce
1/2 teaspoon ground black pepper


DIRECTIONS
Melt butter or margarine in a stock pot. Add onions and chopped celery; saute until tender but not brown. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup bouillon; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus (not tips!!). Reduce heat, and simmer for about 20 minutes.
Puree soup in a food processor or blender in batches. Return to pot.
Stir in soy sauce, and pepper. Bring soup just to boil. Adjust seasonings to taste. Add the asparagus tips and cook for 2 more minutes.
Serve hot.

Servings: 6 (1 1/2 cups)
Calories187
Sodium 839 mg
Total Fat 8 g
Potassium 657 mg
Saturated 0 g
Total Carbs 23 g
Dietary Fiber 4 g
Sugars 1 g
Protein 6 g
Cholesterol 21 mg


Vitamin A 13 %
Calcium 4 %
Vitamin C 43 %
Iron 9 %

Dedicated

This is super easy and REALLY good. The nutrition info is based on using only 1/2 of the soy sauce, but next time I will completely omit the soy sauce to reduce the sodium. You can also use low sodium broth and bouillon cubes.

Cream of Asparagus Soup (without the cream)

1 onion, chopped
3 stalks celery, chopped
1/4 cup margerine/butter
3 tablespoons all-purpose flour
4 cups water
1 can chicken broth
3 chicken bouillon cubes
2 potatoes, peeled and diced
1 pound fresh asparagus, trimmed and coarsely chopped (save tips in a separate bowl)
1 tablespoon soy sauce
1/2 teaspoon ground black pepper


DIRECTIONS
Melt butter or margarine in a stock pot. Add onions and chopped celery; saute until tender but not brown. Stir in flour, mixing well. Cook for about 1 minute, stirring constantly. Do not burn, or let it go lumpy. Add water, chicken broth, and chicken soup bouillon; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus (not tips!!). Reduce heat, and simmer for about 20 minutes.
Puree soup in a food processor or blender in batches. Return to pot.
Stir in soy sauce, and pepper. Bring soup just to boil. Adjust seasonings to taste. Add the asparagus tips and cook for 2 more minutes.
Serve hot.

Servings: 6 (1 1/2 cups)
Calories187
Sodium 839 mg
Total Fat 8 g
Potassium 657 mg
Saturated 0 g
Total Carbs 23 g
Dietary Fiber 4 g
Sugars 1 g
Protein 6 g
Cholesterol 21 mg


Vitamin A 13 %
Calcium 4 %
Vitamin C 43 %
Iron 9 %

JMAMA

Yum, this might be the answer to dinner!