Asparagus Soup with Lemon Cream

Ingredients

1/2 tablespoon olive oil
1/4 cup finely chopped celery
1 large onion, chopped
freshly ground black pepper
salt to taste
1 small Russet potato
1 bay leaf
1/4 teaspoon dried thyme
about 1 quart low-sodium chicken broth or vegetable broth
1 pound (about 5 cups) chopped asparagus stalks
juice of 1/2 lemon
3 tablespoons non-fat sour cream

Description

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