Fresh Asparagus Soup

We have a large asparagus patch and are able to freeze a lot for the year. My easy recipe highlights all the flavor of the vegetable. I heat up this soup in a mug for an afternoon snack!

—Sherri Melotik, Oak Creek, WI

Prep: 15 min. • Cook: 20 min. • Makes: 6 servings

• 1 tsp. canola oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 2 lbs. fresh asparagus, trimmed and cut into 1-in. pieces (about 5 cups)
• 1 can (14 ½ oz.) reduced-sodium chicken broth
• 4 Tbsp. all-purpose flour, divided
• 2 ½ cups fat-free milk, divided
• 2 Tbsp. butter
• ¾ tsp. salt
• ⅛ tsp. dried thyme
• ⅛ tsp. pepper
• ½ cup half-and-half cream
• 2 Tbsp. white wine
• 1 Tbsp. lemon juice
• Minced fresh chives, optional

1. 1. In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add asparagus and broth; bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until asparagus is tender. Remove from heat; cool slightly. Transfer to a blender; cover and process until smooth.
2. 2. In a small bowl, mix 2 Tbsp. of flour and ¼ cup milk until smooth; set aside.
3. 3. In the same saucepan, heat butter over medium heat. Stir in seasonings and the remaining flour until smooth;cook and stir 45-60 seconds or until light golden brown. Gradually whisk in cream, the remaining milk and reserved flour mixture. Bring to a boil, stirring constantly; cook for 1-2 minutes or until thickened.
4. 4. Stir in wine, lemon juice and asparagus mixture; heat through. If desired, top individual servings with chives.

1 cup: 154 cal., 7g fat (4g sat. fat), 22mg chol., 585mg sod., 15g carb. (8g sugars, 2g fiber), 8g pro. Diabetic exchanges: 1 ½ fat, 1 vegetable, ½ fat-free milk.