We have a large asparagus patch and are able to freeze a lot for the year. This recipe highlights all the flavor of the vegetable and is very easy to make. I like to heat some soup up in a coffee mug for an afternoon snack! —Sherri Melotik, Oak Creek, Wisconsin
Featured In: 62 Ways to Eat the Rainbow
- 1 teaspoon canola oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces (about 5 cups)
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 4 tablespoons all-purpose flour, divided
- 2-1/2 cups fat-free milk, divided
- 2 tablespoons butter
- 3/4 teaspoon salt
- 1/8 teaspoon dried thyme
- 1/8 teaspoon pepper
- 1/2 cup half-and-half cream
- 2 tablespoons white wine
- 1 tablespoon lemon juice
- Minced fresh chives, optional
- In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Add asparagus and broth; bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until asparagus is tender. Remove from heat; cool slightly. Transfer to a blender; cover and process until smooth.
- In a small bowl, mix 2 tablespoons flour and 1/4 cup milk until smooth; set aside. In same saucepan, heat butter over medium heat. Stir in seasonings and remaining flour until smooth; cook and stir 45-60 seconds or until light golden brown. Gradually whisk in cream, remaining milk and reserved flour mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Stir in wine, lemon juice and asparagus mixture; heat through. If desired, top each serving with chives. Yield: 6 servings.
Originally published as Fresh Asparagus Soup in Healthy Cooking Annual Recipes Annual 2016, p29
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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