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 30% DV; carbohydrates 25.5g 8% DV; exchange other carbs 1.5; dietary fiber 5g 20% DV; sugars 3.8g; fat 2.5g 4% DV; saturated fat 0.8g 4% DV; cholesterol 16.7mg 6% DV; vitamin a iu 1403.1IU 28% DV; vitamin c 29.6mg 49% DV; folate 97mcg 24% DV; calcium 59.8mg 6% DV; iron 5.4mg 30% DV; magnesium 29.6mg 11% DV; potassium 549.3mg 15% DV; sodium 1184mg 47% DV; thiamin 0.3mg 26% DV.
Exchanges:
1 starch, 1 vegetable, 1 lean meat
