Asparagus Soup

Okay, before you get to the bottom of this post, I need to apologize. I realize that the soup in this picture looks absolutely horrifying. What it lacks in looks, it certainly makes up for in taste, so give it a try!

Asparagus Soup
courtesy Wegmans Menu Magazine

Ingredients
1 small white onion, 1/2-inch dice (1 cup)
1 Tbsp Olive Oil
1 carton (32 oz) Vegetable Stock
1 lb asparagus, 1-inch dice
Salt and pepper
1/2 tsp A. Vogel Herbamare Herb Seasoning Salt (Nature's Marketplace) - I looked this up online and it's really just a mixture of other seasonings that I already had, so I made it myself. Click here for the recipe. I used everything but the kelp and yeast and it tasted pretty good in the soup.

Directions
Add onion and olive oil to stockpot on MEDIUM-LOW. Cook on LOW, stirring often, about 10 min, until onions are soft and translucent, but not browned.

Add stock and asparagus; season to taste with salt and pepper.

Bring to boil on HIGH. Reduce heat and simmer 5 min, until asparagus is knife-tender.

Remove pot from heat. Carefully puree soup with handheld blender until smooth. Season to taste with herb seasoning salt; ladle into warm bowls. Garnish with Creme Fraiche or Parmigiano-Reggiano.

Servings:About 5



Chef's Notes
This soup was really light at only 60 calories a serving. It goes great with a sandwich to round out the meal.