1/2 c. chopped onion
1/2 c. chopped celery
1-14 oz. can chicken broth
1/4 c. white rice (not minute rice)
1 lb. asparagus spears
2 c. evaporated skim milk
1/2 c. fat free sour cream

Lightly spray an unheated large saucepan with non stick spray. Add onion and celery, cook over medium heat until onions are tender. Stir in broth and rice. Bring to boil, reduce heat, cover and simmer about 20 minutes or until rice is tender.

Meanwhile, steam asparagus for about 10-15 minutes until tender. Cut tips and set aside, chop spears. Add spears and 1/2 cup milk to rice mixture. Bring to a boil, reduce heat and simmer 5 minutes. Transfer asparagus-rice mixture to blender. Process until smooth. While blender is still running slowly pour remaining 1 1/2 milk. Final consistency should be smooth and slightly thickened. Return mixture to saucepan. Heat soup to simmer. Remove from heat, stir in sour cream and asparagus tips.

Makes 5 side dish servings. 135 calories/1 gram fat.