Our whole family loves asparagus, and I find myself looking for creative ways of preparing it, especially in the summer when I get it from my CSA or the farmer’s market. Here is a quick and easy recipe that doesn’t require many ingredients and makes for a light soup.
It is recommended to store asparagus with the stems in water until you are ready to use it, so it stays fresher longer.
For this recipe, you will need:
- 3 cups of asparagus
- 2 cups of vegetable broth
- 2-3 garlic cloves
- 1 tbsp flour
- 2 cups of low fat milk
- pinch of nutmeg
- 2 tsp of butter
- Sea salt and fresh cracked pepper to taste
Start by washing the asparagus and then removing the hard ends of the stems. We prefer to do this by hand, and the kids like to help. Simply break the ends off – the stems should snap easily where it is too hard and tough to eat. Throw out or compost the ends.
Slice or mince the garlic and combine with the asparagus and broth. I like to use a bullion so I can adjust the strength of the flavor.
Bring to a boil, reduce heat, cover, and simmer for about 15 minutes.
Carefully blend asparagus, broth, and garlic until smooth, using a blender or immersion blender. (Be especially careful with hot liquids in a blender).
At this point, you want to make a roux. Melt the butter in a pan and add in the flour, stirring until smooth. (Be careful not to overcook or burn).
Gradually add in the milk, stirring with a whisk until thoroughly blended.
Add the pureed asparagus and nutmeg. Bring to a slight boil, reduce heat, and simmer for about 5 minutes, stirring constantly.
Remove from heat, and add sea salt and black pepper to taste.
This is not a thick soup, so you may want to tinker with the recipe if you want a thicker version (such as using less milk).
Inspired by a recipe published in Cooking Light.