Nothing tastes better than a hot bowl of soup on a cold winter day. Hope you enjoy this one.
ASPARAGUS SOUP WITH PARMESAN ***
Serving Size: 6
Categories: 10 carbs or less Asparagus
1 teaspoon canola oil
1/2 cup onion -- small dice
1/2 cup celery -- diced
1 clove garlic -- minced
1 1/2 cups asparagus -- cut in 2" pieces
4 cups chicken broth
4 teaspoons parmesan cheese -- grated
Heat oil over medium heat in a medium saucepan. Add onion, garlic, and celery, stirring occasionally, until onions soften, 5 to 7 minutes. Do not brown.
Add broth,and asparagus and bring to a simmer, and cook until asparagus is just tender, about 10 minutes.
Working in batches, puree the soup in a blender or food processor, or use a hand-held immersion blender.
Return to the pan and gently reheat, seasoning with salt and pepper to taste.
Serve in individual soup bowls with a sprinkle of Parmesan.
Per Serving: 52 Calories; 2g Fat (35.6% calories from fat); 5g Protein; 4g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 539mg Sodium.
Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Fat.
One step at a time.
To quote Jimmy Valvano
NEVER GIVE UP, NEVER GIVE UP
Leader = HELTHY RECIPE ROOM
Co-leader = COOKING MADE EASY
| current weight: 279.9