A Super Fresh Asparagus Soup

Minneapolis is a wise-guy city. It's joke today is a snow storm forecast - two weeks into Spring. It got me thinking, what could I make that would entice Spring to follow through while keeping myself warm on a cool and snowy Spring day? I decided on an asparagus soup, one of my favorite recipes. Asparagus is in season and this recipe takes no time, and the reward...is huge.

1 pound fresh asparagus, chopped

1 medium onion, chopped

3/4 cup vegetable broth homemade or bought

1 tablespoon butter

2 tablespoons GF Flour or all-purpose flour

salt and pepper - a dash of each to taste - go easy

1 1/2 cups vegetable broth homemade or bought

2 cups milk, or soymilk

Shaved Parmesan

sprinkle of lemon juice (about a 2 tbsp or a half lemon) - to taste
top with asparagus tips and chopped chives

  1. Place asparagus and onion in a saucepan with 3/4 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
  2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
  3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Stir to form a roux. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/2 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil. Stir the vegetable puree and milk into the saucepan. Whisk in lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan.
Slurp it up.


Rochelle said...

Two recipies in a row with asparagus. But I don't like asparagus. Is there a good substitute or am I SOL?

lollya said...

Rochelle -
Thanks for your comment. Asparagus is in it's prime right now! Consider giving it a try once more! You never know, our tastes change as we get older and I find myself enjoying things I used to loathe as a child. You most certainly could swap out spring peas for the asparagus in the risotto recipe, and omit the tomatoes. Another option would be to just leave them out all together. The tomatoes and Parmesan would be splendid as is.

As for the soup - I'm afraid you are out fo luck on this one.


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