Asparagus-Basil Soup

By á-4131

2 servings, 6 points plus
238 Cal.
4g Fat
0 mg. chol.
1,030mg sodium
42g carb.
8g dietary fiber
12g protein

Ingredients

• 1 pound fresh asparagus spears
• 1 14 ounce can vegetable broth
• 1 1/2 cups frozen diced hash brown potatoes
• 1/2 cup snipped fresh basil
• 1 cup water
• 1 cup plain soy milk or milk
• Salt
• Ground black pepper
• Fresh basil Leaves

Preparation

Step 1

1-Snap off and discard woody bases from asparagus. Cut off tips; set aside. Chop spears. In a medium saucepan combine chopped spears, broth, and frozen potatoes. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or just until asparagus is tender. Remove from heat; cool slightly. Stir in snipped basil.
2-Pour potato mixture into a blender. Cover and blend until smooth. Return to saucepan.(or use an immersion blender to blend potato mixture in the saucepan until smooth).
3-Meanwhile, in a small saucepan combine the water and reserved asparagus tips. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes; drain.
4-Stir milk into potato mixture; heat through. Stir in asparagus tips. Season to taste with salt and pepper. If desired, garnish each serving with basil leaves.