Asparagus Soup with Fried Egg Baguette
Hot and hearty, cream of asparagus soup served topped with a slice of toasted French bread and a fried egg.
2 1/2 cups ready-to-serve reduced fat chicken broth
1 pound asparagus, trimmed, cut into 1 1/2-inch pieces
1/3 cup chopped onion
1 1/2 cups fat-free half-and-half
4 ounces Neufchatel cheese or cream cheese, softened
6 slices French bread, toasted (1/2-inch thick)
6 fried eggs*
- Heat broth in large saucepan to simmering. Add asparagus and onion. Bring to a boil and cook until asparagus is tender, about 5 to 7 minutes. Stir in half-and-half and cheese; cook over low heat until cheese is melted.
- Ladle soup into 6 small bowls. Top with toast and fried egg. Serve immediately.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 259; Total Fat: 9g; Saturated Fat: 4g; Cholesterol: 199mg; Total Carbs: 29g; Fiber: 2g; Protein: 15g; Sodium: 840mg.
Recipe and photograph courtesy of the American Egg Board.