Nutritional Information

Calories:109
Carbohydrates:13 grams
Cholesterol:10 milligrams
Fat:3.3 grams
Fiber:2.4 grams
Protein:9 grams
Saturated Fat:2 grams
Sodium:538 milligrams

Cream of Asparagus Soup

As the leaves start to change and the temperature starts to fall, is there anything better than a warm cup of soup?

Difficulty:Easy
Prep Time:10 Minutes
Cook Time:35 Minutes
Serves:4

Ingredients

• 2 cups 1% low-fat milk
• 2 cups low sodium chicken broth
• 3 cups asparagus, 1/2in slices
• 1 clove garlic, crushed and minced
• 1 tbsp all-purpose flour
• 2 tsp butter
• 1 bay leaf
• 3/4 tsp fresh thyme
• 3/4 tsp salt
• 1/4 tsp lemon zest
• Dash ground nutmeg

Directions

1. Combine asparagus, broth, ½ tsp thyme, bay leaf and garlic in a large saucepan over medium-high heat and bring to a boil.
2. Reduce heat, cover and simmer for 10 minutes.
3. Discard bay leaf and place asparagus mixture in a blender. Blend until smooth.
4. Place flour in pan. Gradually add the milk, stirring with a whisk until blended. Add pureed asparagus and ground nutmeg; stir to combine.
5. Bring to a boil. Once boiling, reduce heat and simmer for 5 minutes, stirring constantly. Remove from heat and stir in ¼ tsp of thyme, butter, salt and lemon zest.