Asparagus Soup
This creamless but still creamy soup is a great lunch or summer-night dinner on its own--but you can also spoon it over lump crabmeat, cooked shrimp or cubed tofu for a heftier meal. Source: EatingWell Magazine, June/July 2005
Ingredients
Directions
Tips
Make Ahead Tip: Prepare the soup (Steps 1 & 3), cover and refrigerate for up to 2 days. Top with prosciutto just before serving.
Kitchen tip: Hot liquids can splatter out of a blender when it's turned on. To avoid this, remove the center piece of the lid. Loosely cover the hole with a folded kitchen towel and turn the blender on. Better airflow will keep the contents from spewing all over the kitchen.
Nutrition Facts
Serving Size: 1 1/2 cups
Per Serving:
172 calories; 2.5 g total fat; 0.8 g saturated fat; 17 mg cholesterol; 1184 mg sodium. 549 mg potassium; 25.5 g carbohydrates; 5 g fiber; 4 g sugar; 14.9 g protein; 1403 IU vitamin a iu; 30 mg vitamin c; 97 mcg folate; 60 mg calcium; 5 mg iron; 30 mg magnesium;
Exchanges:
1 starch, 1 vegetable, 1 lean meat
