Creamy Springtime Asparagus Soup

Spring is such a great time to take advantage of asparagus being in season. This creamy soup will definitely make you think of spring with it's beautiful light green color and fresh, creamy taste. I'm pretty proud of this recipe. I was able to make it tasty nice and creamy and still keep the calories at a very reasonable 96 per cup.

1 T unsalted butter
1 onion, diced
2 pounds of asparagus
4 cups Imagine Organic Low Sodium Chicken Broth
2 cups water
1/4 cup white wine
1/8 t marjoram
1/8 t thyme
1/8 t garlic powder
1/8 t pepper
1 t salt
1 can fat free evaporated milk
2 T fat free sour cream
1 T fresh lemon juice


Add butter to large stock pot and heat on medium high heat. Add diced onion and cook until translucent and slightly browned.

Cut asparagus into 1/2 inch pieces. Reserve the tops from one bunch and set aside. Add the rest of the asparagus to pot. Cook for about 5 minutes. Add spices, chicken broth, water, and wine. Bring to a boil. Reduce heat and simmer for 20 minutes or until asparagus is soft.

Add evaporated milk and sour cream to pot. Heat through. Stir in 1 T fresh lemon juice. Remove soup from heat and blend with an immersion blender until smooth and creamy.

Steam the reserved asparagus tips in about 3 T water in a microwave safe dish on high in microwave for about 3 minutes. Use to garnish soup.

Makes 10 1 cup servings