| Cream of Asparagus Soup 2 (low sodium)
1 pound of fresh asparagus
2 - 3 cups of low sodium chicken broth
2 scallions, thinly sliced
1 tablespoon of fresh lemon juice
1/8 teaspoon of cayenne
1 tablespoon of fresh dill, finely chopped
1/2 cup of plain nonfat yogurt
Cook the asparagus until just tender. Drain and let cool. Place the asparagus and the remaining ingredients in a blender or food processor and puree. May be served hot or cold. Serves 2
Calories 49 Fat tr Saturated Fat tr Cholesterol 4 mg. Protein 4g Carbohydrate 9 g Sodium 29 mg Potassium 711mg |
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