Gluten Free Creamy Asparagus Soup Recipe

               
Add tender cooked asparagus, fat-free yogurt, and chicken broth to a food processor for the creamiest soup ever. Heart-healthy asparagus soup is peppery, smooth, and always satisfying.
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Ingredients
Recipe yields 6 servings
1 1/2 lbs fresh asparagus, trimmed
1 large yellow onion, chopped
2 Tbsp olive oil
3 cups low-sodium chicken broth (gluten free if needed)
1 cup skim milk
Black pepper to taste
3/4 cup plain fat free yogurt (gluten free if needed)
2 Tbsp fresh lemon juice
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Directions
Step 1

Cut the asparagus in 3-inch pieces and reserve some tips for garnish. In a large pot, add asparagus pieces, onion, oil, chicken broth and skim milk.

Step 2

Cook mixture, over medium heat for 15 to 20 minutes, or until asparagus is very tender. Add black pepper to taste. In a blender or food processor, purée mixture in batches until smooth.

Step 3

Transfer to a bowl (use caution when handling hot liquids) and whisk in yogurt and lemon juice. Garnish with reserved asparagus tips.

Time: 45 minutes
Servings: 6
Calories: 96
Make this for: Heart Healthy Healthy Kids
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Nutrition facts
Serving Size: 1 cup
Per serving:
calories:96
total fat:4g
sat fat:0g
cholesterol:4mg
sodium:315mg
total carb:13g
fibers:4g
proteins:8g

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Gluten Free Creamy Asparagus Soup Recipe

Ingredients
Recipe yields 6 servings
1 1/2 lbs fresh asparagus, trimmed
1 large yellow onion, chopped
2 Tbsp olive oil
3 cups low-sodium chicken broth (gluten free if needed)
1 cup skim milk
Black pepper to taste
3/4 cup plain fat free yogurt (gluten free if needed)
2 Tbsp fresh lemon juice
Directions
Step 1

Cut the asparagus in 3-inch pieces and reserve some tips for garnish. In a large pot, add asparagus pieces, onion, oil, chicken broth and skim milk.

Step 2

Cook mixture, over medium heat for 15 to 20 minutes, or until asparagus is very tender. Add black pepper to taste. In a blender or food processor, purée mixture in batches until smooth.

Step 3

Transfer to a bowl (use caution when handling hot liquids) and whisk in yogurt and lemon juice. Garnish with reserved asparagus tips.

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