Cream of asparagus soup, June 2011
Asparagus is a wonderful springtime treat, whether as a side dish, in a salad, or, less commonly, in soup. This easy cream of asparagus soup has delicate flavors of bay leaf, thyme, and lemon. Serve it alongside a sandwich for lunch or as an appetizer before dinner. It’s also a great use of fresh thyme you might have in your herb garden.
The soup can be deliciously gluten-free and dairy-free by using rice flour, almond milk (original or plain—not vanilla), and a butter substitute such as Earth Balance Buttery Sticks.
| Cream of asparagus soup | Print |
Recipe type: Soup
Author: Eileen Beran
Prep time:
Total time:
Serves: 4
Ingredients
- 3 cups asparagus, cut into 1/2-inch slices (about 1 pound)
- 2 cups chicken broth
- 3/4 teaspoon fresh thyme, divided
- 1 bay leaf
- 1 garlic clove, crushed
- 1 tablespoon all-purpose flour (or brown or white rice flour)
- 1 1/2 cups milk (whole, low-fat or almond)
- Dash of ground nutmeg
- 2 tablespoons butter or butter substitute
- 3/4 teaspoon salt
- 1/4 teaspoon grated lemon zest
Instructions
- In large saucepan over medium high heat combine asparagus, chicken broth, 1/2 teaspoon thyme, bay leaf, and garlic. Bring to a boil, then reduce heat, cover, and simmer 10 minutes. Discard bay leaf. Place asparagus mixture in blender and process until smooth.
- Place flour in pan. Gradually add milk, stirring with a whisk until blended. Add pureed asparagus mixture and ground nutmeg. Stir to combine. Bring to a boil, then reduce heat and simmer, stirring often, for 5 minutes.
- Remove from heat and stir in 1/4 teaspoon thyme, butter, salt, and lemon zest. Serve immediately, or reheat just before serving.
Calories: 145; Fat: 8g; Saturated fat: 5g; Unsaturated fat: 0g; Carbohydrates: 11g; Fiber: 2g; Protein: 8g;
Note
(Adapted from April 2002 issue of Cooking Light.)
Shared at Simply Sugar & Gluten Free Slightly Indulgent Tuesdays and Gluten-Free Wednesdays at The Gluten-Free Homemaker and Party Mindie Style Link Up and Hop.
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