Spring Asparagus Soup
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
6 2/3 cup side dish servings
ingredients
- 3 cups water
- 1 tablespoon instant chicken bouillon granules
- 2 teaspoons finely shredded lemon peel
- 2 tablespoons snipped fresh cilantro
- 1⁄8 - 1⁄4 teaspoon crushed red pepper flakes
- 1 lb asparagus, trimmed and cut into 2-inch pieces
- 12 ounces fat-free evaporated milk
- 2 tablespoons cornstarch
directions
- In a medium saucepan stir together water, instant chicken bouillon granules, lemon peel, fresh cilantro,and crushed red pepper; bring to a boil. Reduce heat to low; cover and simmer for 15 minutes. Strain the liquid, discarding the solids; return the liquid to the saucepan.
- Return liquid to boiling. Add the asparagus to saucepan. Reduce heat to low and simme, covered, about 4 to 6 minutes or until asparagus is tender. Remove from heat; cool slightly. Set aside a few of the aparagus tips for garnish. Carefully transfer the rest of the mixture to a blender or food processor; cover and blend or process until smooth. Set aside.
- In the same saucepan gradually stir milk into cornstarch. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. (The mixture may be slightly foamy.) Gradually add the asparagus mixture, stirring constantly. Heat through.
- Ladle the asparagus soup into soup bowls. Top with reserved asparagus tips.
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RECIPE SUBMITTED BY
<p>I was born and raised in central Ohio, with family roots in West Virginia as well. I now live in coastal Florida and really enjoy having so much fresh seafood available. There are a lot of great restaurants in this area, but I decided a couple of years ago that I could make equally delicious food at home for a fraction of the cost. Since then, I've been honing my skills, trying different recipes, which in turn help me to develop new skills and try new things. I also watch a lot of Food Network TV, which gives me even greater confidence to experiment.</p>