Cream of Asparagus Soup

Ingredients

• 3 cups asparagus sliced () ( 1 pound)
• 1  bay leaves 
• 2 teaspoons butter 
• 2 cups fat-skimmed beef broth fat-free
• 1 tablespoon flour all-purpose
• 0.8 teaspoon thyme sprigs fresh divided
• 1  garlic clove crushed
• 1 Dash nutmeg 
• 0.3 teaspoon lemon zest grated
• 2 cups milk 1% low-fat
• 0.8 teaspoon salt 

Equipment

• frying pan
• sauce pan
• whisk
• blender

Directions

1. Combine asparagus, broth, 1/2 teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Discard bay leaf.
2. Place asparagus mixture in a blender; process until smooth.
3. Place flour in pan. Gradually add the milk, stirring with a whisk until blended.
4. Add pured asparagus and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly.
5. Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind.
6. Cream of Carrot Soup: Substitute 2 cups baby carrots for asparagus. Omit bay leaf. Yield 4 servings (serving size: 1 cup).
7. CALORIES 112 (28% from fat); FAT 5g (sat 2g, mono 8g, poly 2g); PROTEIN 7g; CARB 4g; FIBER 1g; CHOL 13mg; IRON 6mg; SODIUM 765mg; CALC 152mg
8. Cream of Leek Soup: Substitute 3 cups sliced leek for asparagus. Substitute 3/4 teaspoon rosemary for thyme. Omit bay leaf.
9. CALORIES 131 (23% from fat); FAT 4g (sat 2g, mono 8g, poly 2g); PROTEIN 3g; CARB 3g; FIBER 3g; CHOL 13mg; IRON 5mg; SODIUM 759mg; CALC 178mg