Gently cooking asparagus in the microwave makes this soup a fast and tasty meal!

INGREDIENTS

2 pounds asparagus, trimmed
1/2 cup water
1 tablespoon olive oil
1 cup onions, chopped
1 cup leeks, chopped
(white and light green parts only)
1/4 cup all-purpose flour, toasted
8 cups reduced-sodium defatted chicken broth
1/3 cup nonfat sour cream
2 tablespoons chopped fresh tarragon
Salt and ground black pepper

PREPARATION

Cut the tips from the asparagus and chop them into 1″ (2.5-cm) pieces; reserve the stalks. Place the tips in a microwave-safe bowl and add the water. Cover with vented plastic wrap and microwave on high power for a total of 3 minutes, or until crisp-tender; stop and stir after 1 minute. Plunge the asparagus into a bowl of cold water, drain, and lightly pat dry. Read More »

Proteins