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3
cups water
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1
tablespoon instant chicken bouillon granules
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2
large stalks fresh lemongrass, cut into 2-inch pieces, or 2 teaspoons finely shredded lemon peel
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2
tablespoons snipped fresh cilantro
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1/4
teaspoon ground white pepper
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1
pound fresh asparagus, trimmed and cut into 2-inch pieces
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1
12 ounce can evaporated fat-free milk
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2
tablespoons cornstarch
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Dairy sour cream (optional)
1. In a medium saucepan stir together water, instant chicken bouillon granules, fresh lemongrass or lemon peel, fresh cilantro, and white pepper; bring to boiling. Reduce heat to low; cover and simmer for 15 minutes. Strain the liquid, discarding the solids; return the liquid to the saucepan.
2. Return liquid to boiling. Set aside a few of the asparagus tips for garnish. Add the remaining asparagus to saucepan. Reduce heat to low and simmer about 8 to 10 minutes or until asparagus is tender. Remove from heat; cool slightly. Carefully transfer mixture to a blender container; cover and blend until smooth. Set aside.
3. In the same saucepan gradually stir milk into cornstarch. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. (The mixture may be slightly foamy.) Gradually add the asparagus mixture, stirring constantly. Heat through.
4. Ladle the asparagus soup into soup bowls. Swirl a little sour cream into each serving, if desired, and top with reserved asparagus tips. Makes 6 side-dish servings.
- Servings Per Recipe 6,
- Calories 131,
- Protein (gm) 8,
- Carbohydrate (gm) 15,
- Fat, total (gm) 4,
- Cholesterol (mg) 3,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Vitamin A (RE) 185,
- Vitamin C (mg) 12,
- Sodium (mg) 581,
- Calcium (DV %) 212,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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