Asparagus Soup

This is a perfect spring soup, when asparagus and fresh herbs are abundant!  It’s so easy, and makes a great meal.  I recently shared this recipe with my friend Sharon, and she loved it, too! Enjoy!

Photo credit: Sharon Tellman

Asparagus Soup

Adapted from Food & Wine, March 2011
Serves 6

2 tablespoons canola oil
1 medium onion, thinly sliced
1 1/2 pounds asparagus, cut into 1-inch pieces
1 quart low-sodium chicken broth or veggie broth
1/4 cup tarragon leaves, plus more for garnish
1 tablespoon flat-leaf parsley leaves
3/4 cup fat free half & half
1/2 cup frozen baby peas, thawed
Salt and freshly ground white pepper
Finely grated lemon zest, for garnish

In a large pot, heat the oil. Add the onion, cover and cook
over moderate heat, stirring, until softened, about 6 minutes.

Add the asparagus and cook for 1 minute. Add the broth and
peas and simmer until the asparagus is tender, about 10

Add the 1/4 cup of tarragon and the parsley. Working in
batches, puree the soup in a blender (or use an immersion
blender). Return the soup to the pot, add the half & half;
rewarm. Season with salt and white pepper and garnish with
tarragon and zest.

Nutritional info:
Calories: 116.4
Total Fat: 5.5 g
Saturated Fat: 0.7 g
Polyunsaturated Fat: 1.6 g
Monounsaturated Fat: 2.9 g
Cholesterol: 1.5 mg
Sodium: 180.4 mg
Potassium: 470.5 mg
Total Carbohydrate: 14.0 g
Dietary Fiber: 4.0 g
Sugars: 3.5 g
Protein: 4.6 g


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