Low-Fat Cream Of Asparagus Soup

• 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

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

fresh asparagus, butter, flour, garlic, nonfat milk, green onion, salt, pepper

Taken from www.food.com/recipe/low-fat-cream-of-asparagus-soup-101600 (may not work)