Make a soup full of veggies that'll please meat-eaters with Poblano-Bacon-Asparagus Soup. This flavorful bacon-asparagus soup is great for cold days.
What You Need
Original recipe yields 6 servings
5 slices OSCAR MAYER Bacon
1 lb. fresh asparagus spears, finely chopped
2 stalks celery, chopped
1 onion, finely chopped
3 poblano chile s, chopped
1 tsp. ground cumin
2-1/2 cups vegetable broth
3/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
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Let's Make It
Cook bacon in medium saucepan until crisp. Remove bacon from pan, reserving drippings in pan; drain bacon on paper towels.
Add vegetables, chiles and cumin to reserved drippings; cook on medium heat 5 min. or until vegetables are tender, stirring frequently. Stir in broth. Bring to boil; simmer on medium-low heat 15 min., stirring occasionally.
Blend soup, in batches, in blender until smooth. Return all puréed batches to saucepan; cook until heated through, stirring frequently.
Crumble bacon. Stir into soup along with the sour cream.
Serve with fresh fruit and a side salad to round out the meal.
Add 1/4 cup loosely packed fresh cilantro to cooked vegetable mixture before processing in blender as directed.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.