photo by margaret.orr
- Ready In:
- 2 1⁄2 lbs asparagus
- 6 cups low-fat milk
- 2 chicken stock cubes
- 2 tablespoons butter
- 2 tablespoons flour
- crouton (for garnish)
- Snap tough ends off asparagus and discard.
- Place cleaned asparagus in saucepan along with the milk.
- Crumble in the stock cubes and bring slowly to the boil.
- Simmer uncovered for 10-15 minutes until asparagus is just tender.
- Process in a food processor or blender until chunky.
- Melt butter in large saucepan.
- Add flour and cook until pale golden.
- Add soup and stir until it comes back to the boil.
- Serve garnished with the croutons.
We had such a big dinner last night that I haven't really been hungry all day today, so have snacked a little here and there. Tonight I felt I needed a good meal, but wanted something light. DH raided the fridge early on and snitched a wedge of last night's left-over Great Round Reuben and didn't want anything else. I cut this recipe in half thinking it would be way too much for us. Boy, I wish I would have made the whole thing now. I had a bowl along with some of Inez's [recipe=31382]Poppy Seed Muffins[/recipe]. They were both delicious and went beautifully together! There is just enough soup left-over that I will be reheating it for a side dish for tomorrow's dinner. Thank you for sharing a really terrific and easy recipe Eve!
A nice soup but not as tasty as I expected based on the reviews. I dont know if it was the recipe or if my asparagus was a little old? My family did eat it though - and the next day it almost turned into a science project as they rushed to the internet to explore a curious after effect of eating aspargus! Some of you will know what I am referring to!
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Wow! This soup was delish, and very easy. Had some neglected asparagus that I might have tossed out, but made this soup instead. Cut the recipe in half, but still used two chicken bouillion cubes. Even with my asparagus being reduced to "no tops, no tails," the soup had tons of flavor and was a big hit with my husband. Thanks for posting a superb recipe, Evie! A keeper.
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