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
sprinkle of lemon juice (about a 2 tbsp or a half lemon) - to taste
top with asparagus tips and chopped chives
- 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.
- Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
- 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.