Asparagus Soup with Parmesean Sprinkle

Ingredients:

• 1 tbsp extra-virgin olive oil
• 1 small onion, chopped
• 1 garlic clove, minced
• 2 1/2 lbs.asparagus, ends trimmed and cut into 1 1/2-inch lengths
• 4 cups low sodium chicken broth
• 4 tsp freshly grated Parmesean cheese
• Salt
• Freshly ground pepper

Makes 4 (1 1/4-cup) Servings

1. Heat oil over medium heat in a medium saucepan. Add onion, garlic and asparagus and cook, stirring occasionally, until onions soften, 5-7 minutes. Do Not Brown!
2. Add broth, bring to a simmer, and cook until asparagus is just tender, about 10 minutes.
3. Remove from the heat and carefully puree with a blender or hand blender. Return to the pan, gently reheat and season with salt and pepper to taste. Serve each with  a sprinkle of Parmesean.

 WW POINTS VALUE: 1 pt.

Note: This recipe appears in the South Beach Diet Quick and Easy Cookbook. This dish is a delicious dish for lunch, a small snack or can even be served as an appetizer or main course for dinner. It may look disgusting to look at but it's certainly heavenly in your mouth. Even though there are a few simple ingredients in this soup, it is rich and flavorful. Plus if you have any vegetarian friends, they will love you if you cook this soup.