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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a wonderful creamy asparagus soup that can be made any time of the year. My husband and I both loved the melding of wonderful flavors. Very quick and easy to make. Ingredients:
2 1/2 lbs asparagus |
4 cups low-fat milk |
2 cups white wine |
3 teaspoons chicken base |
3 tablespoons olive oil |
2 tablespoons flour |
2 minced garlic cloves |
1 onion, diced |
1/4 teaspoon salt and pepper |
2 green onions, sliced used as a garnish |
1/4 cup sour cream, used as a garnish |
Directions:
1. Saute onion and garlic in small pan until golden.
2. Snap off tough ends off asparagus and discard.
3. Rinse cleaned asparagus and slice into 1/2 pieces.
4. Saute onion and garlic in small pan until golden in 1 tablespoon oil.
5. Place in saucepan along with the milk, wine, onion and garlic, salt and pepper.
6. Add chicken stock base and bring slowly to a boil.
7. Simmer uncovered for 12 - 15 minutes until asparagus is tender.
8. Strain asparagus, onions and garlic and process in a food processor or blender with a bit of the broth until creamy.
9. Heat oil in large saucepan. Add flour and cook until pale golden. Add by teaspoon to broth heating on low heat until it comes to a boil.
10. Place in serving bowls. Top with a doppel of sour cream and garnish with sliced green onions.
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