ASPARAGUS SOUP

Ingredients:

1 Tbsp Olive Oil

1 Sm Leek, cleaned and sliced

1 Sm Onion, chopped

3 Med russet potatoes, peeled and cubed

2 lbs fresh asparagus, cut into 1" pieces

6 cups low sodium, low-fat chicken stock

1 Tbsp Lemon Pepper Seasoning Blend

1 Tbsp fresh lemon juice

10 teaspoons low-fat sour cream (to garnish each serving)

In a large saucepan over medium heat, add olive oil, saute leek and onion for 3 minutes.

Add potatoes and asparagus, reserve 10 tips for garnish Saute for 5 minutes.

Add stock and simmer until potatoes are tender, about 20 minutes.

Working in batches, puree cooled soup in blender or food processor until smooth.

Return soup to saucepan and stir in lemon pepper seasoning blend and lemon juice.

Blanch reserved asparagus tip.

Ladle soup into bowls, lay asparagus tip on top, garnish with sour cream.

Source: Recipe courtesy of Mrs. Dash.