Lunch Recipe

Quick and Easy Cream of Asparagus Soup

This is a very easy recipe to make, low-carb and very yummy as well.

INGRIDIENT

¾ pound asparagus, trimmed and cut into 1-inch pieces

2 tablespoons olive oil

¼ cup chopped onion

3 cloves garlic, minced

3 cups low-sodium chicken broth

1 cup thinly sliced carrots

¼ cup minced fresh parsley

¼ cup minced fresh basil

1 teaspoon ground black pepper

½ teaspoon salt

½ cup half-and-half

DIRECTION

Step: 1

Separate asparagus tips and stalk pieces, and set asparagus tips aside.

Step: 2

Heat olive oil in a saucepan over medium heat; cook and stir onion until tender, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 1 minute.

Step: 3

Mix chicken broth, asparagus stalk pieces, carrots, parsley, basil, pepper, and salt into onion mixture; bring to a boil. Reduce heat to medium and simmer until asparagus and carrots are tender, 10 to 15 minutes.

Step: 4

Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to saucepan, add asparagus tips, and stir in half-and-half. Simmer soup until tips are tender, about 5 minutes.

NUTRITION FACT

Per Serving: 207 calories; protein 8g; carbohydrates 14.2g; fat 14.4g; cholesterol 19mg; sodium 553.1mg.

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