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updated: 1/9/2012 4:31 PM

Creamy Asparagus Soup

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  • Frozen asparagus and rice go into this satisfying soup that's creamy and healthy at the same time.

       Frozen asparagus and rice go into this satisfying soup that's creamy and healthy at the same time.
    Gilbert R. Boucher II | Staff Photographer


4 cups low-sodium chicken broth (homemade or store-bought), divided

½ cup chopped onion (medium)

½ cup chopped celery (1 medium rib)

1 package (10 ounces) frozen, no salt added asparagus spears, thawed

¼ cup uncooked rice

Dash ground white pepper

Dash ground nutmeg

In a large saucepan, heat 1 tablespoon broth over medium-high heat. Sauté onion and celery for 2 to 3 minutes or until onion is translucent, stirring occasionally.

Add remaining broth and bring to a boil.

Meanwhile, trim tips off asparagus and reserve. Cut stalks into 1-inch pieces.

Once the broth boils, stir in asparagus pieces (not tips) and rice; reduce heat and simmer, covered, for 15 minutes, or until rice is tender.

In a food processor or blender, process broth mixture until completely smooth. Return to pan.

Add asparagus tips, pepper, and nutmeg; reheat.

Serves four.

Nutrition values per serving: 94 calories, 1 g fat (0 saturated) 15 g carbohydrates, 2 g fiber, 3 g protein, 26 mg sodium.

"The New American Heart Association Cookbook: 25th Anniversary Edition" (2010 Random House)

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