Awesome Asparagus Soup

By Tonya_Speed

NUTRITION per serving: 160 Calories; 9g Fat; 6g Protein; 15g Carbohydrate; 2g Dietary Fiber; 27mg Cholesterol; 723mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Vegetable; 1/2 Non-Fat Milk; 1 1/2 Fat. Points: 4

Ingredients

• 3 tablespoons butter
• 1 cup chopped onion
• 2 chopped celery stalks
• 4 cloves pressed garlic
• 2 medium russet potatoes, peeled and cubed
• 2 pounds asparagus spears, washed, snapped and steamed till tender
• 2 (14.5-oz.) cans low sodium chicken broth
• Salt and pepper, to taste
• 1/2 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes
• 2 cups milk
• Sour cream (optional)

Preparation

Step 1

Melt the butter in a Dutch oven or large soup pot over medium-high heat; sauté onion, celery, and garlic until tender. Add potato, asparagus, chicken broth, salt, pepper, basil and crushed red pepper flakes. Bring to a boil, reduce heat, cover and simmer for 30 minutes.
In a food processor or blender, process asparagus mixture in batches until smooth, stopping to scrape down the sides. Return mixture to Dutch oven or soup pot. Add milk; cook, stirring often, just until soup is thoroughly heated. Serve hot or chilled, topped with a dollop of sour cream if desired.