Light and Easy Cream of Asparagus Soup

Spring is the perfect time to make a pot of Asparagus Soup since the vegetable is found in abundance this time of year and is also quite economical.  This recipe is so easy and perfect for kids to make.  It will impress any guest and add an elegant touch to a lunch or dinner.  There is also a GLUTEN FREE OPTION.  See below:

Light and Easy Cream of Asparagus Soup
3 C sliced asparagus – about 1 pound
1 chopped leek or medium onion
2 C of chicken or vegetable broth
¾ t. thyme
1 bay leaf
1 clove garlic, minced
1 T flour (note: for a GLUTEN FREE option, eliminate flour and dice one potato to add as thickener)
2 C low fat milk
Dash of nutmeg
2 t. butter
Salt to taste.

1. Combine first 6 ingredients in a large saucepan over medium heat. (If using potato instead of flour add it to the above. Bring to a boil, reduce heat, cover and simmer 10 minutes. Discard bay leaf.
2. Place mixture in a blender and process until smooth.
3. If using flour to thicken, add it to the pan and whisk in the milk until blended. Return pureed asparagus mixture to the pot and add nutmeg. Stir to combine.
4. Bring to a boil and simmer 5 minutes, stirring constantly. Remove from heat, stir in butter and salt to taste.      Garnish with asparagus tips if desired.               asparagus soup

Variations: Substitute 2 C baby carrots for asparagus for Cream of Carrot Soup. OR, substitute 2 C leeks and 2 C diced potatoes for Leek and Potato Soup.

For another excellent recipe using asparagus try: Asparagus Flan with Maltese Sauce.  Here’s the link:

http://thistimethisspace.com/2014/05/03/asparagus-flan-or-crepes-with-maltaise-sauce/

 

 

Advertisements

7 thoughts on “Light and Easy Cream of Asparagus Soup

  1. Pingback: Asparagus Flan or Crepes with Maltaise Sauce | this time - this space

  2. This looks so tasty. The idea of substituting a potato for the flour is a boon. I have a friend who is gluten intolerant and I will use it. Thanks so much for sharing your recipe.

    • I used the potato when I had a friend over for lunch who was gluten sensitive and that’s how I’ve prepared it ever since. You don’t taste the potato at all. I hope you like it…it’s a hit at my house.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s