Low-fat Cream of Asparagus Soup

• lb fresh asparagus↗1
• tablespoon butter or 1 tablespoon margarine↗1
• tablespoons flour↗2
• teaspoon chopped garlic1
• cups nonfat milk↗2
• cup sliced green onion1⁄4
• teaspoon salt↗1
• teaspoon pepper↗1⁄4

Step-by-step instructions

1. 1

   Take one asparagus spear, hold at both ends, and bend it until it breaks.

2. 2

   Use the broken spear as a guide and cut the remaining spears to approximately the same length, discarding the large ends.

3. 3

   Slice asparagus spears in 1 inch lengths.

4. 4

   You should have about 2 cups of asparagus pieces.

5. 5

   Cook the asparagus pieces in a small amount of boiling water for 10 minutes or until tender.

6. 6

   Drain well.

7. 7

   While asparagus cooks, place (unmelted) butter, flour, and garlic into a blender container.

8. 8

   Top with cooked asparagus, then add all remaining ingredients and blend until smooth.

9. 9

   Pour into saucepan and heat gently until soup thickens.

10. 10

    I like to use thinly sliced green onion tops, low-fat sour cream and a couple of croutons for a garnish.