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RECIPE: Cream Of Asparagus Soup...Lo-fat...w/ Exchanges

22 years ago

CREAM OF ASPARAGUS SOUP

"Taste of Home Magazine"-2000

Diabetic Exchanges

Serves: 4

1 medium onion, chopped

1 garlic clove, minced

3 c. cut fresh asparagus (1-in. pieces)

2-1/2 c. low-sodium chicken broth

1/8 tsp. crushed red pepper flakes

3 oz. fat-free cream cheese, cubed

2 T. light sour cream

1 T. snipped fresh dill - OR - 1 tsp. dillweed

1/2 tsp. ground nutmeg

IN a large saucepan coated with nonstick cooking spray, saute onion and garlic until tender. Add asparagus, broth and red pepper flakes. Bring to a boil. Reduce heat. cover and simmer for 10-15 minutes or until asparagus is tender. Place a third of the mixture in a blender. Add cream cheese, sour cream and dill. Cover and process until smooth; return to pan. Cover and cook over medium heat until heated through. Sprinkle with nutmeg.

Nutritional Analysis: One serving equals: 91 calories...192 mg sodium...7 mg cholesterol...11 gm carbohydrate...8 gm protein...2 gm fat ++++ Diabetic Exchanges: 1 vegetable...1/2 starch...1/2 fat

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