Cream of Asparagus Soup
Perfect way to use those wonderful spears of spring asparagus!

Servings: 6

• 1 tablespoon light margarine
• 1 sweet onion, chopped
• 3 stalks celery, chopped
• 3 tablespoons all-purpose flour
• 4 cups water
• 1 (10.5 ounce) can condensed fat free chicken broth
• 4 tablespoons chicken bouillon powder
• 1 potato, peeled and diced
• 1 pound fresh asparagus, trimmed and coarsely chopped
• 3/4 cup fat free half-and-half or fat free evaporated milk
• 1 tablespoon low sodium soy sauce
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon ground white pepper

Melt margarine in a heavy cooking pot. Add onions and chopped celery; saute until tender, about 4 minutes. 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 base; stir until smooth. Bring to a boil. Add diced potatoes and chopped asparagus. Reduce heat, and simmer for about 20 minutes.

Puree soup in a food processor or blender in batches. Return to pot to keep warm until ready to serve. Stir in half and half or evaporated milk, soy sauce, and black and white pepper. Bring soup just to boil. Adjust seasonings to taste. Serve warm.

Per Serving: 107 Calories; 2g Fat (13.5% calories from fat); trace Saturated Fat; 8g Protein; 17g Carbohydrate; 3g Dietary Fiber; 2mg Cholesterol; 1027mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1 Vegetable; 1/2 Non-Fat Milk; 0 Fat.

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