Asparagus Soup

Tuesday, September 28, 2010

Today I was asking myself the eternal question- what's for dinner? Nothing that I have on hand sounded good. I had a bunch of asparagus that I needed to use, so after a quick search on my favorite recipe website, I found this delicious recipe for Fresh Asparagus Soup (which I modified slightly from the original version):


* 1 pound fresh asparagus
* 3/4 cup chopped onion
* 1/2 cup vegetable broth (I used chicken broth)
* 1 tablespoon butter
* 2 tablespoons all-purpose flour
* 1 teaspoon salt
* 1 pinch ground black pepper
* 1 1/4 cups vegetable broth
* 1 cup soy milk (I used fat-free, lactose-free milk)
* 1/2 cup yogurt
* 1 teaspoon lemon juice
* 1/4 cup grated Parmesan cheese


1. Steam Asparagus until tender. I used a ziplock Zip & Steam bag:

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. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
4. Stir the vegetable puree and milk into the saucepan. Whisk the Parmesan cheese and yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with a dollop of sour cream and reserved asparagus tips.

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