Guilt-Free Cream of Asparagus Soup
The creaminess comes from fat-free sour cream mashed with potatoes.
Put the potatoes in a small pot and cover with water.
Bring to a boil, then reduce heat to medium-low, cover the pot, and simmer for 20 minutes or until the potatoes are tender.
Drain the potatoes, then place them in a bowl.
Stir in the sour cream, and then scrape everything into a blender.
Woody ends, tips, and center pieces should all be cut into three pieces.
In a stockpot, combine the asparagus woody ends and the vegetable broth.
Bring to a boil and cook for a few minutes or until the woody ends are tender.
With a slotted spoon, cut off and discard the woody ends.
Toss the asparagus tips in a bowl with 2 tablespoons of the broth.
Add the remaining stock and the potatoes to the blender.