This elegant soup is the perfect start to a holiday dinner in spring. Asparagus and fresh tarragon are at their seasonal peak, and yield a beautiful pale green hue. For a lovely presentation, garnish the soup with whole tarragon leaves.

Servings: 8
Prep time: 25 minutes
Bake/Cook time: 30 minutes

Per Serving:
Carbohydrates: 10g
Net Carbs: 8g
Fiber: 2g
Protein: 5.5g
Fat: 0g
Calories: 100

Ingredients:

1 tablespoon olive oil
1 small onion, chopped
3 (14½-ounce) cans reduced-sodium chicken broth
2 pounds asparagus, cut into 1-inch pieces
3 stalks celery, thinly sliced
¼ teaspoon salt
¼ teaspoon freshly ground pepper
1 tablespoon fresh tarragon, chopped, divided
¾ cup nondairy creamer (Look for a product without hydrogenated oils, such as one made of soy.)

Directions:

1. Heat oil in a large pot over medium-high heat. Add onion and cook 5 minutes, until softened but not browned.
2. Add broth, asparagus, celery, salt, pepper and half of the tarragon to the pot. Bring to a boil. Lower heat, cover and simmer 20 minutes, until asparagus is very tender.
3. In a blender, puree soup in batches until smooth. Return to pot. Add nondairy creamer and remaining tarragon. Heat soup through over medium heat.

Source: Allison Fishman, Atkins Nutritionals senior food editor