(Since 1999)


RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes

Soups & StewsVegetable Soups: A to Cauliflower >  Asparagus Soup, Creamiest


FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Weight Watchers All Time Favorites
Hands-On Prep: 10 Min
Cook: 40 Min
Serves: 6


• 2 teaspoons olive oil
• 3 scallions, sliced
• 1 large all-purpose potato, peeled and cut into 1-inch chunks
• 1 tablespoon chopped fresh thyme
• 1 (32-ounce) carton reduced-sodium chicken broth
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1 tablespoon grated lemon zest
• 1 cup fat-free half-and-half
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon nutmeg
• 6 tablespoons fat-free sour cream


1. Heat the oil in a large nonstick saucepan set over medium heat. Add the scallions and cook, stirring occasionally, until softened, about 3 minutes. Add the potato and thyme; cook, stirring frequently, about 1 minute. Stir in the broth, asparagus, and lemon zest; bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 20 minutes. Stir in the half-and-half, salt, pepper, and nutmeg; cook until heated through, about 5 minutes.

2. Remove the saucepan from the heat; let the mixture cool about 5 minutes. Transfer, in batches if necessary, to a blender and puree. Return the soup to the saucepan; cook over low heat until heated through, about 3 minutes. Ladle the soup into 6 bowls and swirl 1 tablespoon of sour cream into each serving.

Try It:  Turn this hot soup into a delicious chilled one. Follow the directions in step 2 for pureeing the soup, then refrigerate until well chilled.Top each serving with the sour cream and sprinkle with a little chopped fresh thyme, scallions, or chives.

Per Serving (1 cup): 118 Cal, 2 g Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 559 mg Sod, 19 g Carb, 2 g Fib, 6 g Prot, 96 mg Calc.
POINTS value: 2.



  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages