Asparagus Soup with Lemon Cream - 12g Carbs, 2g Fiber
From: www.foodfit.com
Serves: 6
1/2 Tbsp olive oil
1/4 cup finely chopped celery
1 large onion, chopped
Freshly ground black pepper
Salt to taste
1 small Russet potato
1 bay leaf
1/4 tsp dried thyme
About 1 quart low-sodium chicken broth OR vegetable broth
1 lb (about 5 cups) chopped asparagus stalks
Juice of 1/2 lemon
3 Tbsp non-fat sour cream
1. Heat the olive oil in a saucepan over low-medium heat. Add the
celery and onion, season lightly with salt and pepper, and cook for
10 minutes.
2. Peel and slice the potato and add it to the pot. Add the bay leaf,
oregano and broth and bring to a boil quickly over high heat.
3. Lower the heat and simmer until the vegetables are completely tender,
about 15 minutes.
4. Add the asparagus and simmer until just tender, about 5 to 7 minutes.
5. Blend the lemon juice and sour cream together and set aside.
6. Remove the bay leaf and puree the soup in a blender. Strain and
adjust the salt and pepper.
7. Serve the soup in bowls with a dollop of lemon sour cream. Serve
immediately.
Serves: 6
Serving Size: about 1 1/2 cups
Nutrition per Serving:
82 Calories, 2g Fat, 1g Saturated Fat, 87mg Sodium, 5g Protein,
12g Carbs, 2g Fiber
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