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Asparagus Soup

1 pound fresh asparagus
2 1/2 cups skim milk
1 1/2 teaspoons onion powder
1/4 teaspoon salt
1/2 to 1 teaspoon dry mustard
fresh-ground black pepper to taste
fresh parsley sprigs or chives

Wash and trim asparagus spears, and steam until just tender. Chop the asparagus into 1-inch pieces, and place in a blender or food processor. 

Add the milk, onion powder, salt and mustard, and blend at high speed until smooth. Pour the soup into a pot and heat over medium heat. Do not boil. Pour into serving bowls, grind some black pepper on top and garnish with a couple of parsley sprigs. 6 servings. Serving size is about 1 cup.

Per serving: 1 g. fat, 58 calories, 2 mg. cholesterol, 2 g. dietary fiber, 232 mg. sodium