Cream of Asparagus Soup

Cooking for two is not my strong suit.  Unfortunately, there are only so many times I can feed my hubby leftovers before he says "Let's go to OIP for pizza."  I am learning how to cook less and/or cook things that freeze well.  This soup is the former - it makes only two servings - but that is partially due to the fact that hubby usually won't eat asparagus.

  1 Tsp Olive Oil                                                                        1/2 Cup Half & Half

  2 Tsp Garlic, Minced                                                               1 Tbl Parmesan

  2 Cups Asparagus, Diced                                                         1/4 Tsp Pepper

  1 Cup Chicken Broth                                                               Salt, To Taste

Heat oil in a 2 quart pot, sweat the garlic.  Add the asparagus and chicken broth and simmer until the asparagus is tender.  Puree with a stick blender OR cool slightly and puree in a blender.  Return to stove, add half and half and Parmesan and reheat, adding salt and pepper to taste.

Per Serving: 176 Cal (53% from Fat, 21% from Protein, 26% from Carb); 10 g Protein; 11 g Tot Fat; 5 g Sat Fat; 4 g Mono Fat;  12 g Carb; 4 g Fiber; 2 g Sugar; 172 mg Calcium; 6 mg Iron; 481 mg Sodium