Instructions: Fat-free sour cream, steamed asparagus pieces, optional

Coat medium pot with cooking spray; place over medium heat. Add potato, onion, celery and carrot; cook, stirring occasionally, until softened, about 10 minutes. Add broth and thyme; increase heat to medium-high. Cover; bring to a boil. Reduce heat to medium; cook 15 minutes. Add asparagus, salt and pepper; cook until asparagus is tender, about 10 minutes. Remove from heat; stir in mint. Transfer to blender in batches; puree. Serve garnished with sour cream and asparagus, if desired.

Yield: 6 servings

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