Asparagus- Blue Cheese Soup


A recipe from the heart healthy program I took at La Maison Gourmet in Dunedin Florida  This recipe serves 6


  • 1 lb tender young asparagus,, cleaned and steamed tender
  • 1 tsp reduced calorie margarine Margarine-like spread, reduced calorie, 40% fat, stick, with salt
  • 1/4 cup chopped onion Onions, raw
  • 1 14oz low salt chicken stock, divided
  • 1 1/2 cups 1% low-fat milk Milk, buttermilk, fluid, cultured, lowfat
  • 3 Tbs crumbled blue cheese Cheese, blue
  • salt and pepper to taste Peppers, sweet, red, cooked, boiled, drained, with salt


Step 1

Cut asparagus into 1" pieces and place all but 6 pieces in a food processor. Melt butter in pan over medium heat and cook until tender. Add onion and one cup of stock to the food processor. Then process until smooth, stopping to scrape down sides as needed.

Step 2

Pour asparagus mixture into a medium sauce pan over medium heat and add the remaining stock, milk,cheese and season to taste. Cook stirring constantly until cheese melts

Step 3

Do not allow to boil. Serve hot topped by an asparagus piece and a few crumbles of cheese


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