Cream Of Asparagus Soup(Low-Fat)

1. 1

   Saute one large onion in microwave for three minutes with 2 to 3 tablespoons of water.

2. 2

   Cut up raw or frozen asparagus.

3. 3

   Microwave with 1/2 cup water for 7 to 8 minutes until tender.

4. 4

   Puree in blender.

5. 5

   Add puree, chicken bouillon cubes, 3 cups water and 2 cups of cut up pieces of asparagus and sauteed onions.

6. 6

   Cook until asparagus are done.

7. 7

   Add light oleo and skim evaporated milk.

8. 8

   Heat until starting to boil.

9. 9

   Stir often, as will stick and burn.

10. 10

    Mix flour in 1 cup water until smooth.

11. 11

    Add to soup until slightly thickened.

12. 12

    Add light Velveeta cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.