Roasted Asparagus Soup

Roasted Asparagus Soup: Submitted by: Official Kimkins | Date Added: 15 Feb 2007  

Ingredients:

Makes 6 8-oz servings

16 asparagus spears, trimmed

32 oz chicken broth

1/2 cup onion, diced

1/4 cup light cream

2 baby carrots, diced

2 celery ribs, diced

1 tablespoon olive oil

2 cloves garlic, minced

chives (garnish)

feta crumbles (garnish)

red pepper flakes (optional)

salt & pepper to taste

Here's a beautiful appetizer that's delicious warm or at room temperature. Petite servings ensures an elegant presentation!

Preheat oven to 400 F. Coat asparagus with cooking spray and sprinkle with salt & pepper. Place on a sheet pan.

Bake 12-15 minutes until tender and starting to caramelize on the bottom. Cool 5 minutes then rough chop.

Add oil to large stock poton medium heat. Add onions, celery, garlic, pepper flakes and carrots. Coo****il veggies are tender and onion is translucent, about 10 minutes. Add chicken broth and asparagus.

Bring soup up to a simmer and cook 20 minutes, stirring occasionally. Add cream and puree until smooth. An immersion blender makes the job easier.

Taste and adjust seasonings. Serve and enjoy!

Calories: 83

Carbs: 4 grams

Protein: 8 grams

Fat: 4 grams