Creamy Asparagus Soup
Learn to use the entirety of your produce and celebrate Earth Day everyday!
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 large onion, diced
1 teaspoon garlic powder
2 bunches whole asparagus, chopped
1 cup celery, chopped
4 cups reduced sodium chicken broth
½ teaspoon salt
½ teaspoon black pepper
2 cups fresh spinach
4 ounces Greek yogurt cream cheese
½ cup parmesan cheese; divided use
In a large saucepan, heat butter and oil on medium heat, and allow it to melt. Add the onions and garlic powder to butter mixture and simmer for approximately 10 minutes.
Place asparagus and celery into the saucepan for 5 minutes on medium heat. Add chicken broth, salt, and black pepper and bring the mixture to a boil. After boiling for 60 seconds, allow the mixture to simmer for 40 minutes on low heat.
Remove the saucepan from heat, and stir in fresh spinach, Greek yogurt cream cheese, and ¼ cup parmesan. Puree the mixture in a food processor or blender. Garnish with the additional parmesan cheese.
Cook’s Note: In the United States, Americans waste up to 40 percent of food. Typically, asparagus ends are discarded; however, after softening in the cooking process and pureeing we are reducing food waste in this recipe! Learning to use the entirety of your produce, can reduce the food waste and food cost in your household.
Yield: 6 Servings (serving size: 1 ½ cups)
Nutrition Breakdown: Calories 160, Fat 10g (5g saturated), Cholesterol 25mg, Sodium 525mg, Carbohydrate 10g, Fiber 3g, Protein 9g.
Percent Daily Values: 20% Vitamin C, 25% Vitamin A, 10% Calcium, 15% Iron
Carbohydrate Choices: 1 Carbohydrate choice
Diabetes Exchange Values: 2 Vegetables, 2 Fats