Low calorie No Cream, Creamy asparagus soup

I decided I would pull up a few of my recipes from my diet days that I uploaded onto my diet page in case some of you are trying to diet. I followed a low calorie diet and lost 20 pounds in 2.5 months and would have kept going if I didn't get knocked up. My first few recipes will be soups but I have plenty more. I like doing soups because you can make a lot and easily have some for lunch or dinner the next day. Something we all know about dieting is if it isn't right there in front of you, you will pick something less healthy. That is why I encourage you to work hearty soups into your diet! (Also these recipes will appear in a fancier format since I had uploaded em to my sparkpeople.com page already)

Ingredients

3 Pounds Asparagus 1 Cup Shallots 2 Boxes (8 cups) vegetable broth 1- large jar marinated artichoke hearts drained salt to taste Pepper to taste Dash of Cayenne Pepper 2- Tbsp olive oil

Directions: First bring 4 cups broth to a boil. While this is happening, separate asparagus into three parts. The woody ends, the tips and the middle. ** Tip at recipe end** Place the woody ends in the broth to boil for flavor. Chop middles and reserve for later. Reserve pretty tops for end. Boil until woody ends are tender. Remove with a slotted spoon. Reserve broth in blender or food processor. In pot add olive oil, shallots, middles of asparagus, artichoke hearts salt, pepper and cayenne. Saute over low heat until asparagus is tender. Add aspargus, shallot mixture to broth in blender and blend on high until smooth and creamy. Place asparagus tips on microwave safe bowl and heat with two tablespoons broth for 2 minutes. Pour soup from blender into pot and add softened asparagus tips and cayenne pepper. Add remaining broth to desired constancy. Check for seasoning, salt and pepper to taste.

Nutritional Info

• Servings Per Recipe: 7
• Amount Per Serving: About 1 1/3 cup
• Calories: 123.3

**(To do so hold the asparagus in both hands using thumb and pointer finger, with one hand on each end. Slightly bend until asparagus snaps, this is the natural tender point. You will want to lay this piece next to all the rest and cut at the same point. everything on the edge is considered your woody edge.)**