Cream of Thyme Asparagus Soup
With leftover asparagus in the freezer, I whipped this up on a cold January night and couldn't keep the ladle out of the pot! Serve with a crispy baguette.
Recipe Summary
Ingredients
4
Original recipe yields 4 servings
Directions
Cook's Notes:
You can use fresh or frozen asparagus.
For a lighter, low-fat version, use 2% milk instead of heavy cream.
Puree soup in a blender instead of using an immersion blender if preferred.
Nutrition Facts
Per Serving:
215 calories; protein 4.7g; carbohydrates 13.9g; fat 15g; cholesterol 40.8mg; sodium 362.2mg.
Full Nutrition
