Cream of Asparagus Soup
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| Tue, 06-01-2004 - 11:53am |
1 lb asparagus -- remove touch ends and cut in 1-inch pieces
1/2 c onion sliced
28 oz. chicken stock (or you can use vegetable)
2 bay leaves
1 c. skim milk
3 T cornstarch
1/2 c FF sour cream
1 t lemon juice
1/2 t salt
1/4 t black pepper
several dashes of mace and white pepper (optional)
In large pan, combine asparagus, onion, and 1/2 of broth. Set over high heat and bring to boil. Reduce heat, partially cover and simmer 10 mins, till asparagus is tender.
In blender or food processor, puree asparagus mix till smooth. Return puree to pan, add remaining broth and bay leaves and bring to simmer. Whisk together milk & cornstarch. Add milk mix to pan, simmer 2 mins till mix thickens, stirring constantly. Place sour cream in small bowl. Add a spoonful of asparagus mix and stir to heat sour cream. Add sour cream mix to saucepan along with lemon jice, salt & pepper (and I added a few dashes of mace and white pepper). Remove bay leaves & discard.
Serves 4 -- enjoy!

Heather
P1/D2
136.4/135/120
I'm down 2 pounds since yesterday. :)
Yes, I think it needs a bit of cornstarch -- I don't agree with the comment to leave it out altogether. I read that the SBD nutritionist allows it in moderation, so I'm okay with 1 Tablespoon in this recipe.