Cream of Asparagus Soup Or Leek Soup

Cream of Asparagus Soup For a vegetarian version, use vegetable broth in place of chicken broth. Garnish with thin asparagus spears for a graceful presentation. 3 cups (1/2-inch) sliced asparagus (about 1 pound) 2 cups fat-free, less-sodium chicken broth 3/4 teaspoon fresh thyme, divided 1 bay leaf 1 garlic clove, crushed 1 tablespoon all-purpose flour 2 cups 1% low-fat milk Dash of ground nutmeg 2 teaspoons butter 3/4 teaspoon salt 1/4 teaspoon grated lemon rind Combine asparagus, broth, 1/2 teaspoon thyme, bay leaf, and garlic in a large saucepan over medium-high heat; bring to a boil. Reduce heat, cover, and simmer 10 minutes. Discard bay leaf. Place asparagus mixture in a blender; process until smooth. Place flour in pan. Gradually add the milk, stirring with a whis****il blended. Add puréed asparagus and ground nutmeg; stir to combine. Bring to a boil. Reduce heat; simmer 5 minutes, stirring constantly. Remove from heat, and stir in 1/4 teaspoon thyme, butter, salt, and lemon rind. Cream of Carrot Soup: Substitute 2 cups baby carrots for asparagus. Omit bay leaf. Yield 4 servings (serving size: 1 cup). CALORIES 112 (28% from fat); FAT 3.5g (sat 2g, mono 0.8g, poly 0.2g); PROTEIN 6.7g; CARB 13.4g; FIBER 1.1g; CHOL 13mg; IRON 0.6mg; SODIUM 765mg; CALC 152mg Cream of Leek Soup: Substitute 3 cups sliced leek for asparagus. Substitute 3/4 teaspoon rosemary for thyme. Omit bay leaf. CALORIES 131 (23% from fat); FAT 3.4g (sat 2g, mono 0.8g, poly 0.2g); PROTEIN 7.3g; CARB 18.3g; FIBER 1.3g; CHOL 13mg; IRON 1.5mg; SODIUM 759mg; CALC 178mg Yield: 4 servings (serving size: 1 cup) NUTRITION PER SERVING CALORIES 117(27% from fat); FAT 3.5g(sat 2g,mono 0.8g,poly 0.2g); PROTEIN 8.9g; CHOLESTEROL 13mg; CALCIUM 163mg; SODIUM 748mg; FIBER 2.5g; IRON 1.1mg; CARBOHYDRATE 14g