Cream of Asparagus Soup

A skinny but tasty version

Ingredients

• 2 lbs asparagus
• 2 sweet onions (diced)
• 4 cloves garlic (minced)
• 6 c broth, either chicken or vegetable, fat free and low sodium
• 1 c milk
• 1 tbsp fresh basil (chopped)
• ½ tsp black pepper
• dash cayenne pepper
• salt to taste
• Garnish: cayenne and parmesan

Instructions

1. Steam asparagus until tender, about 20 minutes; cool 15 minutes.
2. Sauté onions until tender, about 5 minutes. Add garlic and sauté another minute.
3. Add onion, garlic and cooled asparagus to a food processor or use an immersion blender and pulse until pureed.
4. Add puree to large pot along with with broth and seasoning. Bring to a boil on medium heat; reduce to simmer and cook for 15 minutes.
5. Add milk and continue to cook until hot, about 5 minutes.
6. Garnish with a dash of cayenne and sprinkle of parmesan.