Cream of Asparagus Soup
Adapted from WWs New Complete Cookbook.
1 lb asparagus, woody ends trimmed
1 tsp canola oil
1 onion, chopped
1 large garlic clove, minced
1.5 C vegetable broth (can substitute chx broth)
1 C water
1-2 tsp fresh thyme
1 C skim milk
2 T flour
S&P to taste
Chop top 4" of asparagus into 1" pieces and set aside. Chop remaining pieces into 1/2" lengths. In a dutch oven or saucepan, heat oil and add onions and garlic, stirring until lightly browned and fragrant. Add 1/2" pieces of asparagus, broth, water and thyme; bring to a boil. Reduce heat, cover and simmer until asparagus is tender, about 10-15 min depending on the size of your asparagus. Remove from heat and using an immersion blender, puree soup until smooth. Return soup to heat.
In a small bowl, combine milk and flour; whisk to combine. Whisk into soup and add reserved asparagus. Reduce heat and simmer for about 15 minutes, stirring constantly. Do not allow soup to boil. Season with S&P to taste and serve. Makes about 4 servings.
1 lb asparagus, woody ends trimmed
1 tsp canola oil
1 onion, chopped
1 large garlic clove, minced
1.5 C vegetable broth (can substitute chx broth)
1 C water
1-2 tsp fresh thyme
1 C skim milk
2 T flour
S&P to taste
Chop top 4" of asparagus into 1" pieces and set aside. Chop remaining pieces into 1/2" lengths. In a dutch oven or saucepan, heat oil and add onions and garlic, stirring until lightly browned and fragrant. Add 1/2" pieces of asparagus, broth, water and thyme; bring to a boil. Reduce heat, cover and simmer until asparagus is tender, about 10-15 min depending on the size of your asparagus. Remove from heat and using an immersion blender, puree soup until smooth. Return soup to heat.
In a small bowl, combine milk and flour; whisk to combine. Whisk into soup and add reserved asparagus. Reduce heat and simmer for about 15 minutes, stirring constantly. Do not allow soup to boil. Season with S&P to taste and serve. Makes about 4 servings.
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