Ingredients
1-1/2 lb. fresh asparagus
3 cups chicken broth
3 tbsp. butter
3 large shallots, peeled and sliced, (about 3/4 cup)
2 cloves garlic, minced
3 tbsp. flour
1 cup regular or fat-free half-and-half
3/4 tsp. thyme
1/4 tsp. pepper
1/3 cup shredded parmesan cheese
Preparation
Wash asparagus and trim or peek bottomof stalks. Cut into 1-inch pieces and place in a a large sauce pan with broth. Bring to a boil; reduce heat and simmer for 5-10 minutes or until softened. Stir in flour and cook for 1 minute more. Add to the saucepan with cooked asparagus and stir ountil soup has thickened. Let cook slightly then transfer to a blender or food processor and blend until mixture is smooth, but there are still some small pieces of asparagus. Return to saucepan and simmer for 5 minutes. Add half-and-half, thyme and pepper and simmer for 5 minutes more. Add cheese and cook just unitl cheese has melted.
200 calories, 10g protein, 13g fat, 13g carbohydrate, 1g fiber, 42mg cholesterol, 190mg sodium
