It’s asparagus time!

Chilled asparagus soup gets its creamy texture from potatoes, not heavy cream, and makes a light and healthful spring dish.

For a light, creamy asparagus soup that is lower in calories, try this version from Food Network chef Anne Burrell. Potatoes add the rich texture and a sprinkling of feta cheese adds a nice bit of sharpness.

My good friend and yoga instructor, Catriona, says leave the end bits of the asparagus on the stalks while cooking to enhance the flavor. Just make sure to strain the soup or you will wind up with a mouth full of “matchsticks.”


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