This is a delectable mild flavored soup.

1 pound fresh asparagus

1 teaspoon olive oil

1 medium onion, diced

2 medium potatoes, peeled and diced

2 cups fat-free chicken broth

1 cup fat-free half and half

1 tablespoon soy sauce

1/4 teaspoon black pepper

1/8 teaspoon white pepper

Snap the tough bottom piece off from each asparagus stalk, Cut the tips off the asparagus and set the tips aside. Dice the remaining bottom stalks and set aside.

In a large saucepan, heat oil. Add onions and cook over medium heat until translucent. Add potatoes and the diced bottom part of the asparagus stalks. Cover pan and bring to a boil. Continue to boil gently for 15 - 20 minutes or until potatoes and asparagus is very tender.

Using a hand-held immersion blender, blend mixture until smooth. Add half and half, soy sauce, black pepper, and white pepper. Heat through. Add extra chicken broth to thin if desired. When ready to serve. Add asparagus tips and cook for 3 - 4 minutes or just until tender-crisp.

Serves 4

Nutritional Information per serving:

Calories 100

Fat, gm. 1

Protein, gm. 5

Carbs, gm. 18

Cholesterol, mg. 0

Fiber, gm. 2.5

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