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Creamy Asparagus Soup with Lemon

Perfect for a spring or summer luncheon

Tangy and cool, this soup the perfect foil for a spicier main dish. Low in calories but high in nutrition, it’s a great addition to your spring or summer menu.

Creamy Asparagus Soup with Lemon

(serves 4)


Ingredients:

  • 4 C fresh asparagus (if you can’t get fresh, frozen is ok)
  • 4 C chicken stock
  • 1/2 C heavy whipping cream
  • 1 lemon
  • ¼ C onion, chopped
  • Dash of salt
  • Dash of pepper

To make:

Remove and discard the first 1-2 inches of each asparagus spear — the bottom portions contain tough, stringy fibers that are difficult to chew. Cut the remaining asparagus into 1-2 inch lengths. (If you’re using frozen asparagus, you can skip both these steps.)

In a saucepan, simmer the asparagus, onions, and chicken stock until the asparagus is very tender and the largest pieces are easily pierced with a fork. Let cool to lukewarm.

Transfer the asparagus and stock to a blender. Cut the lemon in half, squeeze the juice from one half into the blender, and pulse till asparagus is liquified–soup should be the consistency of a thin smoothie. Pour back into the pan or a serving dish and stir in cream, then add salt and pepper to taste. Chill and serve with a thin slice of lemon.

 

This is not quite the same recipe as the one found in the DWD Blueprint recipe books. The recipes in the DWD recipe books have been “slimmed down” so that they’ll fit into a 700-calorie-per-day diet, and using this version while you’re on the DWD diet could push your calorie count far out of range. If you’re currently using the DWD system, please use the recipes included with the program.

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