Asparagus Tarragon 'Cream' Soup

Asparagus Tarragon 'Cream' Soup
Asparagus Tarragon 'Cream' Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    tablespoon olive oil

  • 1

    small onion chopped

  • 3

    cans reduced-sodium chicken broth - (14 1/2 oz ea)

  • 2

    pounds asparagus cut 1" pieces

  • 3

    celery stalks thinly sliced

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

  • 1

    tablespoon chopped fresh tarragon divided

  • 3/4

    cup nondairy creamer see * Note

Directions

* Note: Look for a product, such as one made of soy, without hydrogenated oils. Heat oil in a large pot over medium-high heat. Add onion and cook 5 minutes, until softened but not browned. Add broth, asparagus, celery, salt, pepper and half of the tarragon to the pot. Bring to a boil. Lower heat, cover and simmer 20 minutes, until asparagus is very tender. In a blender, purée soup in batches until smooth. Return to pot. Add nondairy creamer and remaining tarragon. Heat soup through over medium heat. This recipe yields 8 servings. Carbohydrates: 10 grams Net Carbs: 8 grams Fiber: 2 grams Protein: 5.5 grams Calories: 100

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