Spring is always such a busy time for me. This is a cheater recipe. It is a lovely soup, mind you, but uses a can of asparagus rather than fresh. If I bother to buy and cook fresh, I want to eat it that way! And I never eat canned asparagus as a side. Way too mushy for me. That mush makes a wonderful soup, though.
This is creamy and cheesy. Yum. And that lemon pepper just makes in sing. Don't leave it out! On the run today, so that is all I have. This soup will be done in almost no time at all. Enjoy.
CREAM OF ASPARAGUS SOUP
This is a lovely, light green soup with a delicious cheesy flavor. Perfect for a springtime lunch.
14.5 oz can asparagus (411 g)
2 cups chicken broth (500 mL)
1/2 cup cream (125 mL)
1/4 cup Parmesan cheese (60 mL)
1 tsp lemon pepper (5 mL)
1/2 tsp salt (2 mL)
1/2 tsp onion powder (2 mL)
In a blender, puree the asparagus with the chicken broth. In a medium sized saucepan, combine the puree, cream, cheese, salt, lemon pepper and onion powder. Simmer over low heat for ten minutes.
Yield: 4 servings at 129 calories 7 g protein 10 g fat 1 g fiber 3 g net carbs
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