Asparagus- blue cheese soup |
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| 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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