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Fresh Asparagus Soup
Source: dLife

Pureed asparagus soup with hints of lemon and thyme.

Prep Time: 15 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 180.7
Total Carbs 20.7 g
Dietary Fiber 4.9 g
Sugars 11.7 g
Total Fat 7.3 g
Saturated Fat 4.4 g
Unsaturated Fat 0.2 g
Potassium 451.7 mg
Protein 10.7 g
Sodium 471.6 mg
Dietary Exchanges
1 1/2 Fat , 2 Vegetables , 1 Milk
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  fresh asparagus
2 cup  fat free reduced sodium chicken broth
0 1/2 cup  fresh chopped onion
1 each  medium garlic cloves
0 3/4 tsp  fresh thyme
1 tbsp  white all purpose flour
2 cup  lowfat milk
2 tsp  salted butter
0 1/4 tsp  salt
0 1/2 tsp  grated lemon rind
0 1/2 cup  reduced fat sour cream
1 tbsp  fresh lemon juice
1 cup  fresh thyme
  1. Cut off any rough ends of the asparagus. Slice good parts into 2 inch pieces.
  2. In a large pot, heat asparagus, broth, onion, garlic, and 1/2 teaspoon thyme over medium-high heat. Let boil, then lower heat to medium-low, place lid on pot, and simmer for 10 minutes. Take pot off heat and let rest for 10 minutes.
  3. Using a food processor or blender, pulse asparagus mixture in portions until creamy. Pour back into pot when done.
  4. Combine flour and milk, stirring until lump free. Slowly pour flour mixture into asparagus mixture stirring until fully combined. Let boil, stirring continually. Lower heat and cook for 5 more minutes, stirring continually.
  5. Take pot off of heat and mix in butter, salt, 1/4 teaspoon lemon rind and the rest of the thyme. Take pot off of heat and mix in butter, salt, 1/4 teaspoon lemon rind and the rest of the thyme.

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