Chilled Asparagus Soup

Prep Time: 10 Min Servings: 4 servings Difficulty: very easy


  • 2 cup Fresh asparagus, cut into 3⁄4 inch pieces
  • 21/2 cup Reduced sodium chicken or vegetable broth
  • 1/2 cup Onion, chopped
  • 1-2 tsp Ginger root, grated
  • 1 tbsp Cornstarch
  • 1⁄4 tsp Salt
  • 1/3 cup Low fat sour cream
  • 1 cup Water



  1. In a medium saucepan combine asparagus, 11⁄2 cups broth, onion and ginger root. Bring to a boil over medium-high heat. Reduce heat and simmer covered for about 3 minutes or until vegetables are tender.
  2. Carefully pour about half the hot mixture into a food processor or blender puree. Return mixture to saucepan.
  3. Put cornstarch in a small bowl and add remaining broth, stirring to dissolve. Add cornstarch mixture and salt to vegetable mixture. Cook until slightly thickened and bubbly about 2 minutes, whisking constantly. Continue to cook for 2 minutes, whisking constantly.
  4. Pour soup into a large bowl. Cover and refrigerate until chilled about 2 hours.
  5. To serve whisk in sour cream.


Nutritional information per serving: Protein 7.4g Total Fat 5.1g Carbohydrates 17.3g Calories 140 Sodium 337mg Cholesterol 15mg


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