Lite Asparagus and Basil Soup
" I hate throwing away all of the asparagus ends so I take off about 1 inch below their natural breaking point and freeze them until I have enough to make a recipe like this one. Don't use the whole broken off end because some of it will be tough. I use 1% milk but use whole milk or even use 1 1/2 cups whole milk and 1/2 cup whipping cream if you aren't watching calories/fat. If you want the soup a bit thicker add a tablespoon of flour mixed with 2 tablespoons of water for the last 10 minutes cooking time. Be sure to use the full 10 ounces of asparagus or else cut back on the chicken broth"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (279.3 g)
- Calories 394.7
- Total Fat - 8 g
- Saturated Fat - 3.9 g
- Cholesterol - 14.7 mg
- Sodium - 583.9 mg
- Total Carbohydrate - 77.4 g
- Dietary Fiber - 2.9 g
- Sugars - 42.1 g
- Protein - 4.7 g
- Calcium - 62.5 mg
- Iron - 1.1 mg
- Vitamin C - 48 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a sucepan combine the chicken stock asparagus ends, onions, basil, salt and pepper
Step 2
Cover bring to a boil and simmer until the asparagus ends are tender about 15 minutes
Step 3
Cool, Use a food blender process the soup until it is smooth
Step 4
Pour it back into the saucepan, stir in the milk, reheat to serve
Tips
No special items needed.
1 Reviews
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