Spring Asparagus Soup

Lemon grass and cilantro season this creamy asparagus side-dish soup.

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  • Makes: 6 servings
  • Start to Finish: 40 mins

Spring Asparagus Soup

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Directions

  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.
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Nutrition Facts (Spring Asparagus Soup)

  • Per serving:
  • 131 kcal ,
  • 4 g fat
  • (1 g sat. fat ,
  • 3 mg chol. ,
  • 581 mg sodium ,
  • 15 g carb. ,
  • 1 g fiber ,
  • 8 g pro.
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