Serves: 4 servings

Prep Time: 5 min
Cook Time: 12 min
Level: Easy

Ingredients:
•    2 tablespoons oil (canola, vegetable, or olive)
•    Left over asparagus stems from 1 bunch of asparagus
•    1/2 cup chopped yellow onion
•    2 cups milk
•    1 tablespoon chopped fresh parsley leaves or ½ tbsp dried
•    1 can cream of potato soup
•    2 tablespoons sour cream (low-fat preferred)
•    Salt and pepper

Directions:

1. Add the oil to a medium pot and heat over medium heat. Add onions and asparagus stems and saute for 5 minutes. Stir in the milk and parsley and bring to a boil. Reduce heat to low and let simmer for 5 more minutes. Carefully pour into a blender and puree, or puree using a hand blender. Pour back into pot through a fine mesh strainer and return the pot to medium heat. Whisk in the potato soup and the sour cream, and season with salt and pepper. Bring to a simmer, then remove from the heat and serve.
2. When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

*Recipe courtesy Sandra Lee