Asparagus Soup with Lemon Cream
Source of Recipe
Marla
List of Ingredients
Asparagus Soup with Lemon Cream
1/2 tablespoon olive oil
1/4 cup finely chopped celery
1 large onion, chopped
Freshly ground black pepper
Salt to taste
1 small Russet potato
1 bay leaf
1/4 teaspoon dried oregano
About 1 quart low-sodium chicken broth or vegetable broth
1 lb. (about 5 cups) chopped asparagus stalks
Juice of 1/2 lemon
3 tablespoons non-fat sour cream
Recipe
1. Heat the olive oil in a saucepan over low-medium heat. Add the celery and onion, season lightly with salt and pepper, and cook for 10 minutes.
2. Peel and slice the potato and add it to the pot. Add the bay leaf, oregano and broth and bring to a boil quickly over high heat.
3. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
4. Add the asparagus and simmer until just tender, about 5 to 7 minutes.
5. Blend the lemon juice and sour cream together and set aside.
6. Remove the bay leaf and puree the soup in a blender. Strain and adjust the salt and pepper.
7. Serve the soup in bowls with a dollop of lemon sour cream.
Nutrition Facts
Serving Size: 1 1/2 cup
Calories 445
Protein 5 g
Total Carbohydrate 14 g
Dietary Fiber 3 g
Sodium 187 mg
Total Fat 2 g
Saturated Fat 1 g
Percent Calories from Fat 22%
Percent Calories from Protein 22%
Percent Calories from Carbohydrate 56%
source is Lifescript
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