Creamy Asparagus Soup

Asparagus season begins in the middle of April and last about two months. And, when the climate is right, asparagus can grow an inch in an hour.

This recipe is heart healthy. This recipe is diabetes friendly.

Yield: 6 servings

2 lbs asparagus

1 large yellow onion, chopped

3 Tbsp reduced calorie trans fat free margarine

3 cups low sodium chicken broth

1 cup skim milk

6 oz plain fat free yogurt

fresh lemon juice from one lemon

freshly ground black pepper

Break the tough bottoms from asparagus stalks and discard. Rinse the asparagus tips (reserve some for garnish) and place in large pot with chopped onion, margarine, chicken broth and skim milk.

Cook at medium heat until asparagus is very tender, 15 to 20 minutes. Add freshly ground black pepper to taste. Purée soup in batches in a blender or food processor until smooth.

Transfer to a bowl (use caution when blending hot liquids), and return to and whisk in yogurt and lemon squeeze of lemon juice. Garnish with asparagus tips.

Nutrition facts (per serving): Calories: 96, Fat: 3 grams, Saturated fat: 1 gram, Cholesterol: 2 mg, Sodium: 315 mg, Carbohydrate: 13 grams, Fiber: 4 grams, Protein: 8 grams