Cream Of Asparagus Soup Recipe
Tickle your tastebuds with this delicious Cream Of Asparagus Soup. I have tried my hand at an innovative combination in this Cream Of Asparagus Soup. You can also thinking of serving it along with crusty bread for a light dinner. Check it out!
Summary
CourseAppetizer
Ingredients
1 lb (455 g) fresh asparagus, cut into 1-inch pieces
1 cup (240 ml) water
2 tbs (30 ml) butter
1/2 cup (120 ml) chopped onion
4 cups (960 ml) chicken stock
1 tbs (15 ml) unbleached all-purpose flour
2 cups (480 ml) Nonfat Plain Yogurt cayenne pepper, to taste
Directions
Separate the asparagus tips from the stalks.
Simmer the tips in water 5 minutes, then drain and reserve.
Saute the onion in 1 tbs butter.
Add the asparagus stalks and saute briefly.
Add the chicken stock, bring to a boil and simmer for 5-8 minutes, or until the asparagus is tender.
Puree the vegetable mixture in a blender, then return it to the pan.
In a separate pan, melt the remaining 1 tbs butter and blend in the flour; gradually blend in 1/2 cup of the hot stock.
Add this mixture to the pureed vegetables and mix thoroughly.
Simmer for 1 minute.
Add the reserved asparagus tips.
Stir in the yogurt and add cayenne pepper.
Simmer the tips in water 5 minutes, then drain and reserve.
Saute the onion in 1 tbs butter.
Add the asparagus stalks and saute briefly.
Add the chicken stock, bring to a boil and simmer for 5-8 minutes, or until the asparagus is tender.
Puree the vegetable mixture in a blender, then return it to the pan.
In a separate pan, melt the remaining 1 tbs butter and blend in the flour; gradually blend in 1/2 cup of the hot stock.
Add this mixture to the pureed vegetables and mix thoroughly.
Simmer for 1 minute.
Add the reserved asparagus tips.
Stir in the yogurt and add cayenne pepper.
