
RECIPES	SEARCH	ORGANIZE	PEOPLE	ME

Asparagus Lemon Soup

originally from www.dole.com with a couple of additions

Ingredients:

1 lb Dole fresh asparagus, trimmed and chopped

1 cup chopped Dole celery

3 cups chicken broth

1/2 t grated lemon peel

2 T fresh lemon juice

1/16 t white pepper

1/2 cup whipping cream or low fat milk

1/4 to 1/2 cup chopped onion (my own addition)

1/2 to 1 t minced garlic (my own addition)

Directions:

1. Combine asparagus, celery, onion, garlic, and chicken broth in large saucepan. Heat to boiling. Reduce heat to low; cook 10 minutes or till vegetables are very tender. Cool.

2. Pour asparagus mixture into blender or food processor container. Cover; blend until smooth. Stir in lemon peel, lemon juice, pepper and whipping cream or milk. Pour soup into saucepan. Heat until warm (do not boil).

3. TIP: Soup can be served cold. Cover; refrigerate about 3 hours or until chilled.

4. Per serving (original recipe): 129 calories, 10 g total fat, 6 g sat fat, 33 mg cholesterol, 496 mg sodium, 11% potassium, 6 g total carbs, 2 g dietary fiber, 2 g sugars, 23% Vitamin A, 15% Vitamin C, 5% calcium, 13% iron, 15% folate.