ASPARAGUS CRESS SOUP FOR 2

Asparagus Cress Soup for 2 image

This refreshing soup from Teresa Lillycrop of Puslinch, Ontario puts peppery watercress in the spotlight! Serve it with bread for lunch or as a first course to a special meal.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 11

Previous Next

Ingredients

1/4 cup chopped green onions
4 teaspoons butter
1 tablespoon all-purpose flour
1 cup chicken broth
1/2 pound fresh asparagus, cut into 1-inch pieces
1/4 bunch watercress, stems removed (about 1/2 cup, lightly packed)
1/2 cup half-and-half cream
1/4 teaspoon salt
Dash white pepper
Dash cayenne pepper
Sour cream, optional

Steps:

In a small saucepan, saute onions in butter until tender. Stir in flour until blended; cook for 2 minutes or until golden brown., Gradually stir in broth; bring to a boil. Add asparagus and watercress. Reduce heat; cover and simmer for 5-7 minutes or until asparagus is tender. Remove from the heat; cool slightly., In a blender, process soup until smooth. Return to the pan. Stir in the cream, salt and peppers; heat through (do not boil). Serve with a dollop of sour cream if desired.

Nutrition Facts : Calories 188 calories, Fat 14g fat (9g saturated fat), Cholesterol 50mg cholesterol, Sodium 678mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein.