Email to Phyllis_ aka_ Filus      

Asparagus Soup --e-w

Source of Recipe

"Bon Appetit 1994-03"
Asparagus Soup --e-w
Serves 6

1 tbsp. butter
1 small onion, chopped
1 tbsp. all purpose flour
2 (14.5-oz.) Cans chicken broth
1 pound asparagus, tough ends discarded, cut into 1-in. pieces
1 teaspoon dried summer savory
Garnish: Sour Cream or Plain Yogurt, optional

Melt 1 tbsp. butter in heavy medium saucepan over medium heat. Add chopped onion and cook until tender, stirring occasionally, about 8 minutes. Add flour and stir 2 minutes. Gradually mix in canned chicken broth. Bring mixture to boil. Add asparagus pieces and summer savory and simmer until asparagus is very tender, about 25 minutes. Cool slightly.

Drain asparagus, reserving cooking liquid. Puree asparagus in food processor. With machine running, Gradually add 1/2 cup cooking liquid. Return mixture to saucepan. Season with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Top with dollops of sour cream or yogurt, if desired.

Per Serving (excluding garnish): 55 Calories; 3g Fat (44.6% calories from fat); 4g Protein; 4g Carbohydrate; 1g Dietary Fiber; 5mg Cholesterol; 457mg Sodium. ++++ Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. ++++ WWP: 1