Low-Fat Cream Of Asparagus Soup – a delicious recipe with fresh asparagus, butter, flour, garlic, nonfat milk, green onion. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Take one asparagus spear, hold at both ends, and bend it until it breaks.
2
Use the broken spear as a guide and cut the remaining spears to approximately the same length, discarding the large ends.
3
Slice asparagus spears in 1 inch lengths.
4
You should have about 2 cups of asparagus pieces.
5
Cook the asparagus pieces in a small amount of boiling water for 10 minutes or until tender.
6
Drain well.
7
While asparagus cooks, place (unmelted) butter, flour, and garlic into a blender container.
8
Top with cooked asparagus, then add all remaining ingredients and blend until smooth.
9
Pour into saucepan and heat gently until soup thickens.
10
I like to use thinly sliced green onion tops, low-fat sour cream and a couple of croutons for a garnish.
158
kcal
Calories
7
g
Fat
18
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lb fresh asparagus, 1 tablespoon butter or 1 tablespoon margarine, 2 tablespoons flour, 1 teaspoon chopped garlic, and more.
Yes, Low-Fat Cream Of Asparagus Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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