Appetizers / Soups / Salads

Fresh Asparagus Soup (From Vegetarian Times May/June 2009) is for Soup.

Fresh Asparagus Soup (From Vegetarian Times May/June 2009) takes 10 minutes to prepare.

Fresh Asparagus Soup (From Vegetarian Times May/June 2009) takes 30 minutes to cook.

Fresh Asparagus Soup (From Vegetarian Times May/June 2009) makes 6 servings.

The ingredients for Fresh Asparagus Soup (From Vegetarian Times May/June 2009) are:

2 Tbsp EVOO
1 medium onion, chopped (1 cup)
5 cups organic chicken stock
2 lbs fresh asparagus (~40 med/large spears), cut into 1/2 inch pieces
1 tsp dried thyme
1/3 cup skim milk
1 Tbsp lemon juice
2 tsp grated lemon zest

Here is how you make Fresh Asparagus Soup (From Vegetarian Times May/June 2009):

Heat EVOO in large saucepan over medium heat. Add onion and saute 5-7 minutes or until soft. Add broth, asparagus, and thyme; bring to boil. Reduce heat to med-low, cover pan, and simmer 15-20 minutes or until asparagus is tender.Puree soup in blender or food processor until smooth.Return to pan, and stir in milk, lemon juice and lemon zest. Serve warm or at room temperature.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user JMCIOLEK.

The nutritional information for Fresh Asparagus Soup (From Vegetarian Times May/June 2009) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 96.6

• Total Fat: 5.0 g
• Cholesterol: 0.3 mg
• Sodium: 485.5 mg
• Total Carbs: 10.1 g
• Dietary Fiber: 3.4 g
• Protein: 4.7 g

The dietary needs meet for Fresh Asparagus Soup (From Vegetarian Times May/June 2009) is Vegetarian