Light Cream of Asparagus Soup Recipe

Light Cream of Asparagus Soup Recipe

  • 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
  • 1 small onion, cut into small dice
  • 1 (14.5 ounce) can low-sodium chicken broth, divided
  • 3/4 cup water
  • 1 cup low-fat milk
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/4 cup low-fat sour cream
  1. Bring asparagus, onion, and 1/2 of the chicken broth to a boil in a small saucepan. Cover, and steam until asparagus is just tender, about 5 minutes. Remove from heat, and pour in water. Puree in batches until smooth, and return to pan.
  2. Microwave remaining broth and milk in a 1-quart heat resistant glass measuring cup until steamy hot.
  3. Heat butter in a Dutch oven; whisk in flour, then hot broth mixture. Whisking constantly, bring to a boil, then reduce the heat. Whisk in asparagus puree, and continue cooking for 2 to 3 minutes or until hot. Stir in lemon juice, and season with salt and pepper. Ladle into soup bowls, and top with a dollop of sour cream.
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