| Prep Time- 15 Minutes
Cook Time- 10 Minutes
2 (10-ounce) packages frozen
Asparagus spears
1 Teaspoon reduced-calorie
Margarine
¼ Cup chopped onion
1 (14 ¼ ounce) can no-salt-added
Chicken broth, divided
1 ½ cup 1% low-fat milk
3 Tablespoons crumbled
Blue cheese
½ Teaspoon salt
¼ Teaspoon cracked black pepper
Cook asparagus according to package directions. Drain and set aside.
Melt margarine in a small nonstick skillet over medium- high heat. Add onion; sauté until tender.
Combine asparagus, onion, and 1 cup broth in container of an electric blender.
Cover and process until smooth, stopping once to scrape down sides.
Pour asparagus mixture into a saucepan.
Add remaining broth, milk, cheese, and salt to asparagus mixture.
Cook, stirring constantly, until cheese melts.
To serve, ladle soup into individual bowls; sprinkle soup evenly with pepper.
Serves: 6
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