Creamy Asparagus Soup
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Creamy Asparagus Soup
Creamy Asparagus Soup
1 lb. fresh asparagus
3 cups chicken broth
3 tbsp. butter
3 large shallots, peeled and sliced
2 cloves garlic, minced
3 tbsp. flour
1 cup regular or fat-free half-and-half
3/4 tsp. thyme
1/4 tsp. pepper
1/3 cup shredded Parmesan cheese

Prep: 10 minutes, Cook: 20 minutes, Serves: 6

1. Wash asparagus and trim or peel bottom of stalks. Cut into 1-inch pieces and place in a large saucepan with broth. Bring to a boil; reduce heat and simmer for 5 to 10 minutes or until asparagus is tender.

2. Meanwhile, melt butter in a small skillet. Add shallots and garlic; sauté for 5 minutes or until softened. Stir in flour and cook for 1 minute more. Add to the saucepan with cooked asparagus and stir until soup has thickened. Let cool slightly then transfer to a blender* or food processor and blend until mixture is smooth, but there are still some small pieces of asparagus.

3. Return to saucepan and simmer for 5 minutes. Add half-and-half, thyme and pepper and simmer for 5 minutes more. Add cheese and cook just until cheese has melted.

*Use caution when blending hot liquids. Hold blender lid down with a kitchen towel while blender is running.

Nutritional Information:
200 calories, 10 g protein, 13 g fat, 13 g carbohydrate, 1 g fiber, 42 mg cholesterol, 190 mg sodium