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Cream of Asparagus Soup - Makes 4 servings

• 1 Tbsp. canola oil
• 1 small onion, chopped
• 4-6 scallions, white part only, chopped
• 1 lb. asparagus, preferably thin*
• 2 1/2 cups fat-free, reduced-sodium chicken or vegetable broth, divided
• Pinch cayenne pepper
• 8 oz. (1 cup) soft silken tofu
• 2 tsp. fresh lemon juice
• Salt and freshly ground black pepper
• Minced fresh chives, for garnish

Heat the oil in a small Dutch oven or deep saucepan over medium heat until hot. Add onion and scallions and sauté until soft, about 4 minutes.

Meanwhile, hold asparagus in a bundle and lay flat on a cutting board. Cut off the tips and set them aside. Cut the stalks into 1-inch lengths, stopping when the hard, fibrous section at the end is reached. (Discard ends.) Add cut stalks to the pan, stirring until bright green, about 1 minute. Pour in 2 cups broth and add cayenne. Cover and simmer until asparagus is soft, about 15 minutes.

Place asparagus tips in a small pot. Add the remaining broth. Cook until tender-crisp, about 5 minutes. Drain asparagus tips, reserving the liquid. Set tips aside.

Purée tofu in a blender. Add asparagus and cooking liquid from tips. Blend to a smooth purée. Add lemon juice. Season to taste with salt and pepper. Garnish with chives. Serve hot.

*For easier cooking, the asparagus should be about the same thickness and length. The thinner the asparagus, the faster the soup cooks. With fat asparagus, too much liquid may cook out before they become tender. If that happens, add more broth, as needed, when puréeing.

Per Serving: Calories: 107, Fat: 5 g. total fat (<1 g. saturated fat), Sodium: 365 mg, Carbohydrates: 9 g, Dietary Fiber: 3 g, Protein: 7 g.