Lemon Asparagus Soup
Source of Recipe
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Lemon Asparagus Soup
Tasteofhome.com
Exchanges
Yield: 4 servings
Prep: 10 min. Cook: 35 min.
We have a small asparagus patch, and my husband and I wait eagerly for this tasty vegetable to appear every spring. We're pleased to use our precious harvest in this soup. Lemon and nutmeg give it a surprising spark. �Darlene Swille, Green Bay, Wisconsin
Ingredients:
� 1 medium onion, chopped
� 1/2 cup chopped celery
� 1/4 cup margarine
� 2 tablespoons cornstarch
� 1 cup water
� 2 chicken low-sodium bouillon cubes
� 3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
� 2 cups skim milk
� 1/4 to 1/2 teaspoon grated lemon peel
� 1/8 teaspoon ground nutmeg
� Dash seasoned salt
Directions:
In a 2-qt. saucepan, saute the onion and celery in butter until tender. Combine cornstarch and water; stir into the saucepan with bouillon. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
Add asparagus. Reduce heat; cover and simmer until asparagus is crisp-tender, about 3-4 minutes.
Stir in the milk, lemon peel, nutmeg and seasoned salt. Cover and simmer for 25 minutes, stirring occasionally.
Exchanges: One 1-cup serving equals: 2 fat, 1 starch, 1 vegetable ++++ Also, 182 calories, 248 mg sodium, 2 mg cholesterol, 14 gm carbohydrate, 5 gm protein, 12 gm fat.
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