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
Gallery
Recipe Summary
Nutrition Profile:
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; protein 14.9g; carbohydrates 25.5g; dietary fiber 5g; sugars 3.8g; fat 2.5g; saturated fat 0.8g; cholesterol 16.7mg; vitamin a iu 1403.1IU; vitamin c 29.6mg; folate 97mcg; calcium 59.8mg; iron 5.4mg; magnesium 29.6mg; potassium 549.3mg; sodium 1184mg; thiamin 0.3mg.
Exchanges:
1 starch, 1 vegetable, 1 lean meat