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Lemon Asparagus Soup

Total Time

Prep: 10 min. Cook: 35 min.

Makes

4 servings

We have a small asparagus patch, and my husband and I wait eagerly for this tasty vegetable to appear every spring. We're pleased to use our precious harvest in this soup. Lemon and nutmeg give it a surprising spark. —Darlene Swille, Green Bay, Wisconsin

Ingredients

  • 1 medium onion, chopped
  • 1/2 cup chopped celery
  • 1/4 cup butter
  • 2 tablespoons cornstarch
  • 1 cup water
  • 2 chicken bouillon cubes
  • 3/4 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 cups milk
  • 1/4 to 1/2 teaspoon grated lemon zest
  • 1/8 teaspoon ground nutmeg
  • Dash seasoned salt

Directions

  1. In a 2-qt. saucepan, saute the onion and celery in butter until tender. Combine cornstarch and water; stir into the saucepan with bouillon. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
  2. Add asparagus. Reduce heat; cover and simmer until asparagus is crisp-tender, about 3-4 minutes.
  3. Stir in the milk, lemon zest, nutmeg and seasoned salt. Cover and simmer for 25 minutes, stirring occasionally.

Nutrition Facts

1 cup: 182 calories, 12g fat (0 saturated fat), 2mg cholesterol, 248mg sodium, 14g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 vegetable.

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