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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Creamed soups were one of those staples I used in many dishes until my husband was diagnosed as wheat and gluten intolerant. Now, I may my own from scratch, using alternate thickening ingredients such as corn starch in this yummy light green soup. I freeze extra for use in other dishes or as a side dish later. Ingredients:
1 cup fresh asparagus, minced |
2 tablespoons whole green onions, finely chopped |
1 garlic clove, minced |
1/4 cup butter |
3/4 teaspoon lemon & herb seasoning |
1/2 teaspoon salt |
3 tablespoons cornstarch |
1/4 cup water |
1 1/4 cups chicken stock |
3/4 cup whipping cream |
1 tablespoon flat leaf parsley, minced |
1/4 cup dry white wine |
Directions:
1. Place asparagus, green onions, and garlic in food processor. Process until very fine; set aside. Melt butter in large sauce pan. Add processed vegetables, seasoning and salt and sauté until tender, about 5 minutes.
2. Dissolve corn starch in water, stirring until smooth. Pour dissolved cornstarch into mixture; cook over medium heat for 1 minute. Gradually add chicken stock to pan. Cook mixture, stirring constantly until mixture is thickened and bubbly.
3. Remove from heat, and divide mixture into two equal parts. Process each half again until pureed. Combine before adding whipping cream and parsley. Return to heat and continue to cook until thoroughly heated, stirring often. Stir in wine just before serving. Garnish with a dollop of sour cream and a sprig of parsley.
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