Low-Fat Cream Of Asparagus Soup - cooking recipe

Ingredients

1 lb fresh asparagus
1 tablespoon butter or 1 tablespoon margarine
2 tablespoons flour
1 teaspoon chopped garlic
2 cups nonfat milk
1/4 cup sliced green onion
1 teaspoon salt
1/4 teaspoon pepper

Preparation

Take one asparagus spear, hold at both ends, and bend it until it breaks.
Use the broken spear as a guide and cut the remaining spears to approximately the same length, discarding the large ends.
Slice asparagus spears in 1 inch lengths.
You should have about 2 cups of asparagus pieces.
Cook the asparagus pieces in a small amount of boiling water for 10 minutes or until tender.
Drain well.
While asparagus cooks, place (unmelted) butter, flour, and garlic into a blender container.
Top with cooked asparagus, then add all remaining ingredients and blend until smooth.
Pour into saucepan and heat gently until soup thickens.
I like to use thinly sliced green onion tops, low-fat sour cream and a couple of croutons for a garnish.