In the spring, my husband and I both crave asparagus.
Oddly enough, both of our hometowns, separated by an ocean, were famous for asparagus growing at one point in history. This soup looks just like cream of asparagus and feels rich on the taste buds but is in fact really light on the hips!
- 2 pounds asparagus
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1/2 cup dry white wine
- 3 cups chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup low-fat cream cheese
- Non-stick cooking spray
- Trim the tough stem ends from the asparagus spears. Cut the tips off from half the spears. Set the tips aside. Chop the remaining asparagus into 1-inch pieces.
- In a heavy soup pot over medium heat, melt the butter. Add the onion and garlic and cook, stirring occasionally, until tender and translucent (3 to 4 minutes). Add the wine and cook until most of the liquid has evaporated. Add the chopped asparagus and the stock. Season with salt and pepper. Bring to a simmer, then reduce the heat to medium-low. Cover and cook until the asparagus is tender, about 20 minutes.
- Add the cream cheese. Using an immersion blender, puree the soup until smooth, about 1 minute. Season with salt and pepper.
- In a small skillet over medium heat, add the olive oil. Add the reserved asparagus tips and cook until just tender, about 2 minutes. Ladle the soup into warmed bowls, garnish with the asparagus tips and serve immediately.
Nutritional Information Per Serving (2 cups): 180 calories, 7 g protein, 13 g carbohydrates, 10g fat (4 g saturated), 20 mg cholesterol, 5 g fiber, 453 mg sodium.
Weight Watchers® Points Plus: 4