courtesy Wegmans Menu Magazine
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
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.
This soup was really light at only 60 calories a serving. It goes great with a sandwich to round out the meal.