Asparagus and Onion Soup
A delicious creamy soup using soy milk for fall or winter.
1 tbsp pepper
1 tbsp leaves tarragon
1 tsp salt
1 tbsp olive oil
30 oz chicken broth
2 cloves garlic
1 <span class="measurestring" title="medium (2-1/2" dia)">medium</span> red onion
30 oz asparagus
1/2 cup soy milk
In a large pot for 3-5 minutes sauté the red onion or leek (if you prefer) with olive oil.
Add asparagus (used canned because it cooks faster and doesn't get stringy in the soup), chicken broth, garlic, tarragon, salt and pepper (to taste).
Cook for 15 minutes and stir (a few times).
Blend soup in a blender or with a hand mixer till smooth.
Return to pot and add soy milk (or any milk you prefer but soy milk will make it creamier without adding cream). .
Cook till hot and serve.
in 1 serving of Asparagus and Onion Soup.
, 38% carbs, 27% protein.
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