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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Sterling Heights, Michigan, Adele Long shares the recipe for an asparagus soup that tastes like spring. Pureed to a smooth and creamy texture, the soup is nicely seasoned with thyme...and is sure to please asparagus lovers. Ingredients:
2 green onions, chopped |
1 garlic clove, minced |
1 tablespoon butter |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth |
1 pound fresh asparagus, trimmed and cut into 1-inch pieces |
1/2 teaspoon salt |
1/2 to 3/4 teaspoon dried thyme |
1/8 teaspoon pepper |
1 bay leaf |
2 tablespoons king arthur unbleached all-purpose flour |
3 tablespoons water |
1/4 cup reduced-fat sour cream |
1 teaspoon grated lemon peel |
Directions:
1. In a large saucepan, saute onions and garlic in butter. Add the broth, asparagus, salt, thyme, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until asparagus is tender. Drain asparagus, reserving cooking liquid. Discard bay leaf. Cool slightly.
2. In a food processor, combine asparagus and 1/2 cup cooking liquid; cover and process until smooth. Return pureed asparagus and remaining cooking liquid to pan.
3. Combine the flour and water until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Garnish each serving with sour cream and lemon peel. Yield: 4 servings.
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