Spring-Green Asparagus Soup

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4.5 by 3 people

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  • Makes: 6 servings
  • Prep: 25 mins
  • Cook: 25 mins

Spring-Green Asparagus Soup

Reviews (0)

4.5 by 3 people

Rate This!

Directions

  1. In a medium saucepan stir together water, bouillon granules, fresh lemongrass or lemon peel, fresh cilantro, and white pepper. Bring to boiling; reduce heat to low. Simmer, covered, 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. Simmer, uncovered, for 8 to 10 minutes or until asparagus is tender. Remove from heat; cool slightly.
  3. Carefully transfer the asparagus-broth mixture to a blender container. Cover and blend until smooth; set aside.
  4. In the same saucepan gradually stir the evaporated milk into the 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.
  5. To serve, ladle the asparagus soup into soup bowls. If desired, swirl a little dairy sour cream into each serving and top with the reserved asparagus tips.
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Nutrition Facts (Spring-Green 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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