Recipe Of The Week 9/2: Cream of Asparagus Soup

Yields: 6 servings

Ingredients:

• 2 lbs. asparagus, from 2 bunches, tough ends snapped off
• 1 tbsp unsalted butter
• 1 medium onion, chopped
• 6 cups reduced sodium chicken broth
• 2 tbsp low fat sour cream
• kosher salt and fresh pepper, to taste

Directions:

• Melt butter over low heat in a large pot. Add the onion and sauté until soft, about 2 minutes.
• Cut the asparagus in half and add to the pot along with chicken broth and black pepper, to taste. Bring to a boil, cover and cook low about 20 minutes or until asparagus is very tender.
• Remove from heat, add sour cream and using your hand held blender, puree until smooth.

Meal Plan Check Boxes:
1 Protein
2 Vegetables

Nutritional Facts: 1 1/4 cups, Calories: 80l, Carbohydrates: 10 g, Protein: 6 g, Fat: 3 g,

Adapted From: https://www.skinnytaste.com/cream-of-asparagus-soup-2/#recipe