Asparagus Soup (low-cal and low-fat)

By pressurecooker

Celebrate Spring with a low-cal, low-fat version of this rich and creamy favorite soup.

Ingredients

• 2 lbs asparagus
• 3 T olive oil
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 carrot, chopped
• 1 1/2 tsp minced garlic
• 1/4 tsp salt
• 1/4 tsp black pepper
• 5 cups reduced-sodium chicken broth
• 1/2 cup evaporated 2% milk
• 1 tsp lemon juice
• Parmesan cheese (optional)

Preparation

Step 1

Trim woody ends from asparagus; reserve tips of 8 spears. Cut remaining asparagus into 1/2 inch pieces. In a large saucepan, warm olive oil over low heat. Add chopped onion, celery and carrot; cook 3 minutes. Add minced garlic; cook 1 minute. Add asparagus, salt and black pepper; cook 5 minutes.

Add chicken broth; simmer, covered, 20 minutes. Blanch asparagus tips in boiling water 3 minutes. Drain.

Puree soup in batches in a blender, or with an immersion blender in the saucepan. Add evaporated milk and lemon juice. Warm through, but don't let simmer.

Top with asparagus tips. Add a sprinkle of Parmesan cheese (optional). Serves 4.