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Fresh Asparagus Soup

We have a large asparagus patch and are able to freeze a lot for the year. My recipe highlights the flavor of the vegetable and is very easy to make. —Sherri Melotik, Oak Creek, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    6 servings


  • 1 teaspoon canola oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces (about 5 cups)
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 4 tablespoons all-purpose flour, divided
  • 2-1/2 cups fat-free milk, divided
  • 2 tablespoons butter
  • 3/4 teaspoon salt
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1/2 cup half-and-half cream
  • 2 tablespoons white wine
  • 1 tablespoon lemon juice
  • Minced fresh chives, optional


  • In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add asparagus and broth; bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until asparagus is tender. Remove from heat; cool slightly. Transfer to a blender; cover and process until smooth.
  • In a small bowl, mix 2 tablespoons flour and 1/4 cup milk until smooth; set aside. In same saucepan, heat butter over medium heat. Stir in seasonings and remaining flour until smooth; cook and stir 45-60 seconds or until light golden brown. Gradually whisk in cream, remaining milk and reserved flour mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in wine, lemon juice and asparagus mixture; heat through. If desired, top each serving with chives.
Nutrition Facts
1 cup: 154 calories, 7g fat (4g saturated fat), 22mg cholesterol, 585mg sodium, 15g carbohydrate (8g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 fat-free milk.

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