Cream of Asparagus - 1pt. WW

total time:: 30 min.

Makes 6 10-oz. servings

It doesn’t get better than this in my book! Yum! Don’t be fooled, just because it’s creamed doesn’t mean in bad for you. Simply pureeing the soup with an immersion blender and adding a little low fat sour cream does the trick. This soup is perfect as a first course or great for lunch. To make this thicker as a main course, you can add a large peeled russet potato.

ingredients

2 lbs asparagus (2 bunches)
1 tbsp butter
1 onion, chopped
6 cups fat free chicken broth
2 tbsp low fat sour cream
salt and fresh pepper to taste

directions

1
In a large pot, melt better on low heat. Add onion and sauté on low for about 2-3 minutes.
2
Snap the tough ends off the asparagus and discard. Chop the asparagus into 2 inch pieces. Add to the pot with the onions. Add chicken broth, salt and pepper. Cover and cook about 20-25 minutes or until asparagus is very tender. Remove from heat, add sour cream and using your hand held blender, puree until smooth.