ASPARAGUS SOUP

Hands-on time: 20 minutes
Time to table: 45 minutes
Makes 5 cups

• 1 tablespoon unsalted butter (for Elegant: 3 tablespoons)
• 2 large onions
• 2 ribs celery
• 2-1/2 pounds asparagus
• 5 cups fat free chicken broth
• 1/2 cup non-fat yogurt (Elegant: crème fraîche or cream)
• Balsamic (or other) vinegar

Melt butter over medium high in a Dutch oven. Meanwhile, chop onion and celery, add to butter and sauté until golden, stirring often.

Meanwhile, cut off and discard woody ends from asparagus; cut remaining spears in one-inch lengths. (For Elegant: Cut off top inch or so of each spear. Separately, steam until almost cooked and reserve for garnish.) Add asparagus and sauté for 2-3 minutes. Add chicken broth, cover and bring to a boil. Reduce heat to medium and let simmer about 20 minutes or until asparagus is soft.

Remove from heat and purée with an immersion blender or, in batches, in a blender. (For Elegant: Purée, then press through a strainer.) Stir in yogurt or crème fraîche or cream. Season to taste with salt and pepper.

Serve with a splash of vinegar. (For Elegant: Top bowls with steamed tips, then a dollop of crème fraîche or a swirl of cream.)

NUTRITION ESTIMATE EVERYDAY Per Cup: 110Cal; 5g Protein; 3g Tot Fat; 2g Sat Fat; 17g Carb; 5g Fiber; 929mg Sodium; 7mg Cholesterol; Weight Watchers 2 points