Creamiest Asparagus Soup

Lady Shanny’s Comments:  This is burbling away on the stove as I type this (the verdict:  this is G.O.O.D. Creamy and flavourful and satisfying!).  The nice thing about the asparagus being well-cooked and then blendered is that you don’t have to buy the asparagus only during the peak of the season when it’s the most tender and the most expensive.  You can buy the asparagus cheap and still get the wonderful taste.

2 teaspoons olive oil

1 cup green onions, chopped (including the white part)

1 large potato, peeled and cubed (1″ pieces)

1 tbsp fresh thyme, chopped

1 litre reduced sodium chicken broth

1 pound asparagus, trimmed and chopped into 1″ pieces

1 tbsp grated lemon zest

1 cup fat free half&half (or light cream)

1/4 tsp nutmeg

Salt & Pepper

6 tbsp fat free sour cream

Heat the oil in a large saucepan.  Add the green onion and cook, stirring occasionally until softened, around 3 minutes.  Add the potato & thyme.  Cook, stirring frequently for about 1 minute.  Stir in the broth, asparagus and lemon zest.  Bring to a boil.  Reduce heat and simmer until veggies are tender, approximately 20 minutes.  Stir in the half&half, salt, pepper and nutmeg.  Cook until heated through, approximately 5 minutes. 

Remove the saucepan from heat and let cool for about 15 minutes.  Puree in blender (must wait for it to cool, or you risk it exploding in the blender!).  Return to saucepan and cook over low heat until heated through, about 3 minutes. 

Before serving, swirl 1 tbsp of sour cream/1 cup of soup.

Serving Size:  1 Cup, WW Points Value:  2

Recipe from the new Weight Watchers All Time Favourites cookbook

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