By Dianne Bunis

Creamy Low-fat Asparagus Soup

Serves 6

Asparagus, a spring vegetable, is a great source of potassium and fiber. Rich in B vitamins, vitamin C and A, asparagus has been considered a delicacy since ancient times. Enjoy this light, delicate soup that combines fresh ingredients, to welcome the new season.


2 tablespoons of olive oil

1 bunch fresh green asparagus, rinse well, trim tough stems, cut into 2-inch pieces

1 celery stalk, chopped

1 medium sweet onion, chopped

1 large leek, white part only, chopped

2 medium red potatoes, peeled, cut into 1-inch pieces

3 1/2 cups organic free range chicken broth, low sodium

Organic fat-free sour cream, optional

Sea salt and freshly ground pepper


Drizzle oil into a Dutch oven over medium heat.

Add celery, onion, leeks, potatoes and asparagus, sauté stirring occasionally for 5 minutes.

Add broth and simmer until vegetables are soft, about 20 minutes, remove from burner and let sit uncovered for 20 minutes to slightly cool.

Transfer soup to a blender using a ladle, and puree until smooth. Do this in two stages.

Pour puree back into Dutch oven and warm on medium - low heat.

Ladle into bowls, add a teaspoon of sour cream into center and using the tip of a knife, give it a swirl. Season with lightly with salt and pepper.