Asparagus Soup With Parmesan Sprinkle - 12g Carbs, 4g Fiber
From: www.southbeachdiet.
An Asparagus Recipe for Spring
Love asparagus but looking for new ways to prepare it? Here's a delicious
soup that showcases this classic spring vegetable, which you'll find at
its best in the supermarket or farmers market. Prepare the asparagus soup
as a first course before a fish, meat, or poultry main dish.
Just a few simple ingredients create this rich and flavorful springtime
soup. You can thin it with a little water if you prefer a thinner soup,
and use black pepper if you don't have white.
Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4
1 Tbsp extra-virgin olive oil
1 small onion, chopped
1 garlic clove, minced
2 1/2 lb asparagus, ends trimmed and cut into 1 1/2" lengths
4 cups lower-sodium chicken broth
Salt and freshly ground white pepper
4 tsp freshly grated Parmesan cheese
Heat oil over medium heat in a medium saucepan. Add onion, garlic, and asparagus and cook, stirring occasionally, until onions soften, 5 to
7 minutes. Do not brown.
Add broth, bring to a simmer, and cook until asparagus is just tender,
about 10 minutes.
Remove from heat and carefully puree with a blender or hand blender.
Return to the pan, gently reheat, and season with salt and pepper to
taste. Sprinkle each serving with some freshly grated Parmesan.
Serves: 4
Serving Size: 1 1/4 cup
Nutrition per Serving:
90 Calories, 2g Fat, 1g Sat, 9g Protein, 12g Carbs, 4g Dietary Fiber,
170mg Sodium
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