Creamy Potato and Asparagus Soup
Serve up this potato and asparagus soup as a healthy comfort food for chilly days.
Web exclusive: December 2009
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1/2 cup onion chopped
- 1/2 tsp dried thyme leaves
- 1 large potato peeled and diced
- 1 1/2 cups low-sodium chicken broth or water
- 500 g fresh asparagus ends trimmed
- 2 tsp lemon juice
- 1/2 cup 1% plain yogurt
- 1 cup 1% milk
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a large pot, combine onion, thyme potato and stock. Cover and simmer until potato is nearly tender, about 10 minutes.
- Meanwhile, cut asparagus into 1-inch (2-cm) lengths. Add to pot, cover and simmer until asparagus is tender, about 5 minutes. Allow to cool slightly, and in a food processor (or blender) purée with lemon juice. Stir in milk and yogurt. Season with salt and freshly ground pepper to taste.
- To serve hot, reheat carefully, and do not boil. (Also, delicious cold.)
Recipe Notes
Per serving: 158 calories, 10 g protein, 2 g fat (1 g saturated fat), 29 g carbohydrates, 4 g fibre, 5 mg cholesterol, 82 mg sodium
