Prep 10 mins
Cook 10 mins
I have absolutely no idea where this recipe came from. All I know it is GOOD! I usually make it with asparagus, although I've also used broccoli. My DH loves this soup!
- Take one asparagus spear, hold at both ends, and bend it until it breaks.
- Use the broken spear as a guide and cut the remaining spears to approximately the same length, discarding the large ends.
- Slice asparagus spears in 1 inch lengths.
- You should have about 2 cups of asparagus pieces.
- Cook the asparagus pieces in a small amount of boiling water for 10 minutes or until tender.
- Drain well.
- While asparagus cooks, place (unmelted) butter, flour, and garlic into a blender container.
- Top with cooked asparagus, then add all remaining ingredients and blend until smooth.
- Pour into saucepan and heat gently until soup thickens.
- I like to use thinly sliced green onion tops, low-fat sour cream and a couple of croutons for a garnish.
That was delicious. Just added 1 more teaspoon of salt and decreased the amount of garlic. By the way, you can use all parts of asparagus. Tried, tasted, approved.
This is a good and easy soup. I was feeling lazy, so I used garlic powder and accidentally spilled it, but it was still good. I used the whole asparagus. I had some huge pieces and used the vegetable peeler to peel the lower stems, and that made it edible.
Great recipe! The taste was almost exactly like the "high" fat versions. I would recommend steaming the asparagus so as to not loose the nutrients that are lost through boiling. I also added 2 chicken bouillon cubes and reduced the salt by 1/2. I also took another reviewer's recommendation to sauté the garlic which I did together with the flour and butter...don't allow the garlic to brown. This step helps remove the flour taste too. Overall, this was easy and great tasting. Thanks for sharing