White asparagus cream soup – healthy and light

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With fall temperatures I tend to include soups in our dinners a lot. The creamy ones are our favorites, which is a great way to add some dairy in our diet. The trick is to get the creamy and rich flavor without all the fat of the thick creams. My solution is to be really generous with the vegetables you are using, add milk as the base, and just a little touch of cream.

This same recipe can be done with green asparagus as well, it is delicious!

White asparagus healthy and light soup

2 portions

1 bunch of white asparagus
1 tbs butter or olive oil
1/2 onion chopped
1 1/2 cup of chicken broth
1 cup of milk (I use 1 %)
1/2 cup of cream (5% is enough)
1 tsp nutmeg
1 tsp onion powder
1/2 tsp white pepper
salt to season

optional: 1/4 cup of grated cheese (low fat mozzarella or Swiss or Ementhal)

Trim the asparagus, breaking the ends with your hands.
Heat the oil or butter and add the onions, stirring well and cooking until they are transparent. Add the asparagus and all spices and the broth and milk. Cook for 15 min in medium heat or until the asparagus are tender. Let it cool off and blend the mixture. I normally set some pieces of the cooked asparagus aside, before blending to have some chunks in the cream.
Take the blended mixture back to the pan, add the cream, heat it up and it is ready to be served. Add the cheese at his point if you want.

Enjoy and thanks for stopping by.

Raquel

You might also like my Tomato soup . Check it out!

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