Cream of Asparagus Soup

2 slices reduced calorie (light) bread, cubed

1 pound asparagus spears

1/2 cup chopped onion

1 clove garlic, minced

1/4 cup fresh parsley, chopped

1 cup chicken broth

1 cup fat free evaporated milk

2 tbsp flour

1 tsp fresh lemon juice

pepper to taste

To prepare croutons: preheat oven to 300. Arrange bread crumbs on baking sheet; bake for 15 minutes or until crisp and golden.

To prepare soup: Trim woody ends off asparagus; discard. Chop remaining asparagus into 1 inch pieces; set aside. Spray a saucepan with nonstick spray; over medium heat saute garlic and onion for 3 minutes, stirring often. Add asparagus, parsley, broth and 1 1/2 cups water. Bring to a boil; reduce heat to low. Cover and simmer for 20 minutes. Puree soup in blender; return to saucepan. Whisk together milk and flour until smooth. Whisk milk mixture into soup in saucepan. Heat soup over medium-low heat for 5 minutes, stirring often. Add lemon juice and pepper. Divide soup evenly among 4 bowls; sprinkle evenly with croutons and serve.

1 serving (1 cup soup and 1/4 of croutons)=117 calories/1 g. fat/2 g. fiber