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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.