Spring Asparagus Soup

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• 3 cups water
• 1 tablespoon instant chicken bouillon granules
• 2 teaspoons finely shredded lemon peel
• 2 tablespoons snipped fresh cilantro
• 1/8-1/4 teaspoon crushed red pepper flakes
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 12 ounces fat-free evaporated milk
• 2 tablespoons cornstarch

Recipe

• 1 in a medium saucepan stir together water, instant chicken bouillon granules, lemon peel, fresh cilantro,and crushed red pepper; bring to a boil. reduce heat to low; cover and simmer for 15 minutes. strain the liquid, discarding the solids; return the liquid to the saucepan.
• 2 return liquid to boiling. add the asparagus to saucepan. reduce heat to low and simme, covered, about 4 to 6 minutes or until asparagus is tender. remove from heat; cool slightly. set aside a few of the aparagus tips for garnish. carefully transfer the rest of the mixture to a blender or food processor; cover and blend or process until smooth. set aside.
• 3 in the same saucepan gradually stir milk into cornstarch. cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. (the mixture may be slightly foamy.) gradually add the asparagus mixture, stirring constantly. heat through.
• 4 ladle the asparagus soup into soup bowls. top with reserved asparagus tips.