However, as soon as I put the spoon to my lips my taste buds were in heaven! I wanted to grab a straw and suck the whole pot down! My husband had the same reaction.
Asparagus Soup
1bl young asparagus (thinner are less bitter)
3 tablespoons butter*
6 shallots (or 1/4 cup onion), sliced
1 tablespoon flour
2 1/2 cups veg stock or water (we used veg stock w/o tomatoes)
1 tablespoon lemon juice
Wash the asparagus and break off bottom of stock. (Hold the bottom and bend it. Where it breaks is where it is less tough and fibrous.) Break the rest into 1-2 inch pieces.
Melt butter in large pan and saute the sliced shallots for 2-3 minutes until soft. Add asparagus and saute over low heat for 1 minute.
Stir in the flour and cook for 1 minute. Stir in the stock or water and lemon juice and season with salt and pepper. Bring to a boil and simmer for 15-20 minutes until asparagus is tender.
Cool slightly and process the soup in a food processor or blender until smooth. Enjoy!
1bl young asparagus (thinner are less bitter)
3 tablespoons butter*
6 shallots (or 1/4 cup onion), sliced
1 tablespoon flour
2 1/2 cups veg stock or water (we used veg stock w/o tomatoes)
1 tablespoon lemon juice
Wash the asparagus and break off bottom of stock. (Hold the bottom and bend it. Where it breaks is where it is less tough and fibrous.) Break the rest into 1-2 inch pieces.
Melt butter in large pan and saute the sliced shallots for 2-3 minutes until soft. Add asparagus and saute over low heat for 1 minute.
Stir in the flour and cook for 1 minute. Stir in the stock or water and lemon juice and season with salt and pepper. Bring to a boil and simmer for 15-20 minutes until asparagus is tender.
Cool slightly and process the soup in a food processor or blender until smooth. Enjoy!
The whole recipe has approx 400 calories.
*This could easily be made vegan without the butter. It changes the flavor slightly, but it is still good.
