Prep 10 mins
Cook 15 mins
This is a very plain and simple asparagus soup that anyone can make.
- 453.59 g fresh asparagus
- 946.36 ml milk
- 29.58 ml butter
- 29.58 ml flour
- 0.59 ml fresh ground black pepper
- 4.92 ml salt
- Wash the asparagus thoroughly. Cut the tips into 1 1/2 inch pieces. Trim the rest of the asparagus stalks of any tough or woody parts and set aside. Place tips in saucepan and cover with water. Cook until tender, about 5 minutes. Remove tips and set aside. Cook remainder of asparagus in the same water until tender. Drain.
- Allow cooked asparagus stalks to cool slightly and grate. Melt butter in a large saucepan over medium high heat. Stir in flour and cook, while stirring, a minute or two. Slowly, add milk, while stirring. Add grated asparagus and cook for 5 minutes. Season with salt and pepper.
- Add the asparagus tips, heat through, and serve.
I made this recipe for ZWT 7's Gluten Free Challenge - swapping out the regular flour for gluten free rice flour. Very healthy! I didn't think it had enough asparagus after the woody ends were broken off, so I ended up adding all the tips into the blender (easier than grating). I felt it was missing something so I sauteed a 1/4 of an onion and added that to the soup along with some Trader Joe's 21 Salute Salt Free Seasoning. I am hoping it is more flavorful tomorrow after it has time to sit; and if that is the case, I will rush back to bump the stars!
I love asparagus and have a big patch in the back yard. So I thought I'd try this as I've never had asparagus soup before. I steamed my asparagus then put them in the blender with about 1/4 cup of the milk. I used skim when I made this. When I added everything into the pan and cooked it for 5 min there was a foam on top of the soup. I just skimmed it of with a wooden spoon and then served. I'll make this again since it was fast and easy to make. Made for * Zaar World Tour 5* 2009 game for team *Genies of Gourmet*