Asparagus Soup
Categories: Soup | Vegetarian
Ingredients:
- 1 pound fresh asparagus
- 3/4 cup chopped onion
- 1/2 cup vegetable broth
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 pinch ground black pepper
- 1 1/4 cups vegetable broth
- 1 cup soy milk
- 1/2 cup yogurt
- 1 teaspoon lemon juice
- 1/4 cup grated Parmesan cheese
Preparation:
- Place asparagus and onion in a saucepan with 1/2 cup vegetable broth.
- Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
- Reserve a few asparagus tips for garnish.
- Place remaining vegetable mixture in an electric blender and puree until smooth.
- Melt butter in the pan that was used for simmering the asparagus and onions.
- Stir while sprinkling flour, salt, and pepper into the butter.
- Do not let the flour brown.
- Allow the mixture to cook only 2 minutes.
- Stir in remaining 1 1/4 cups vegetable broth and increase the heat.
- Continue stirring until the mixture comes to a boil.
- Stir the vegetable puree and milk into the saucepan.
- Whisk yogurt into the mixture, followed by lemon juice.
- Stir until heated through, then ladle into bowls.
- Garnish with reserved asparagus tips.
- Sprinkle with Parmesan cheese if desired.
First Made:
2004-05-20
2004-05-20
Yield:
4 servings
4 servings
Calories:
153 per serving
153 per serving