Asparagus Soup

Got this from the South Beach Book Really good and super easy. Luv my asparagus! Description Just a few simple ingredients create this rich and flavorful springtime soup. You can thin it with a little water if you prefer a thinner soup, and use black pepper if you don’t have white. Prep time: 10 minutes Cook time: 20 minutes Serves 4 Ingredients: 1 tablespoon extra-virgin olive oil 1 small onion, chopped 1 garlic clove, minced 2 1/2 pounds asparagus, ends trimmed and cut into 1 1/2" lengths 4 cups lower-sodium chicken broth Salt and freshly ground white pepper 4 teaspoons freshly grated Parmesan cheese Instructions Heat oil over medium heat in a medium saucepan. Add onion, garlic, and asparagus and cook, stirring occasionally, until onions soften, 5 to 7 minutes. Do not brown. Add broth, bring to a simmer, and cook until asparagus is just tender, about 10 minutes. Remove from heat and carefully puree with a blender or hand blender. Return to the pan, gently reheat, and season with salt and pepper to taste. Sprinkle each serving with some freshly grated Parmesan. Nutritional information Per (1 1/4 cup) serving: 90 calories 2 g fat (1 g sat) 12 g carbohydrate 9 g protein 4 g dietary fiber 170 mg sodium